COOKING POULTRY

RUB THE SURFACE OF POULTRY WITH DILUTED BROWN BOUQUET SAUCE OR OTHER BROWNING AGENT TO GIVE IT A BROWNED APPEARANCE. BECAUSE POULTRY COOKS SO FAST IN THE MICROWAVE OVEN, IT DOES NOT HAVE TIME TO BROWN.

PLACE BIRD BREAST SIDE DOWN DURING FIRST PART OF COOKING TIME. TURN BIRD OVER AFTER HALF THE TIME. IF NECESSARY, SHIELD WING TIPS AND LEG ENDS. TURKEY AND OTHER SUCH LARGE BIRDS SHOULD BE TURNED OVER AFTER EACH 1/4 OF THE COOKING TIME.

CHECK INTERNAL TEMPERATURE IN SEVERAL PLACES TO MAKE SURE THE BIRD IS EVENLY DONE, IT SHOULD REGISTER 185 DEGREES. JUICES NEAR THE BONE SHOULD RUN CLEAR WHEN POULTRY IS DONE.