Best Spicy Turkey Roast Microwave Version Recipes

MICROWAVE TURKEY

Steps:

• Before attempting this recipe, make sure that your microwave is large enough to handle the bird.
• If not, go buy a larger microwave.
• It's worth it!
• This recipe originated using a 650 watt microwave, but I've also used a 550 watt, a 950 watt, and most lately, a brand-new 1300 watt oven, which is almost too powerful.
• Timing is based on the 650 watt oven and needs to be adjusted for other wattages.
• Wash the turkey thoroughly inside and out, let drain well, and pat dry with paper towels.
• Reserve the neck and gizzards for gravy, or discard, as desired.
• Season the turkey generously inside and out as desired with salt, freshly ground black pepper, granulated garlic, onion powder, and lemon-herb seasoning.
• Stuff and truss the turkey.
• If you do not want to stuff it with dressing, be sure to stuff it full with coarsely chopped onions, celery, oranges, apples, parsley, and sage stems the onion mixture for the flavor and to ensure that cooking time is correct; timing is based on a stuffed bird.
• Rub the outside of the turkey all over with olive oil or butter.
• Wrap the wings and 2-3" of the ends of the legs with aluminum foil.
• No, this small amount will not hurt your microwave!
• Pour 2-3 Tbsp flour into a large plastic baking bag, and shake bag to coat the inside.
• Place turkey in bag (you will probably need help), and loosely close the bag opening with a plastic tie.
• If you close it tightly, the bag will probably explode due to steam buildup about half way through cooking!
• Place the bagged turkey, breast-side down, in a 9"x13"x2" microwave-safe baking dish, or a larger one if your microwave can handle it.
• Although the dish is not necessary, it sure makes it a lot easier to handle the turkey later and can compensate for a leaky baking bag.
• Leaks do happen, just ask the CIA and FBI.
• If the turkey is stuffed with bread dressing, microwave on HIGH for 50 minutes, rotating 180 degrees after 25 minutes.
• Remove from microwave, and turn turkey breast side up.
• Again, you will probably need some help.
• If the breast skin is stuck to the bag, try to release it, but don't get too carried away.
• Return turkey to the oven, rotating 180 degrees, and microwave on HIGH for an additional 50 minutes, rotating again after 25 minutes.
• If turkey is stuffed with veggies, not stuffed with bread dressing, reduce times from 50 minutes to 45 minutes.
• You can even use this method to cook a 5-6 pound bone-in turkey breast by reducing cooking times from 50 minutes to 20-25 minutes The best way to test for doneness is with an instant-read thermometer, stuck into the breast, not touching a bone, which should register 170-175 degrees F.
• Do not rely on the pop-up indicator that might have come with the turkey or on the timing cited above for final doneness.
• Use the thermometer!
• Temperature of the turkey will rise another 5-10 degrees F while the turkey rests.
• Remove the turkey from the microwave.
• Drain juices from the baking bag, degrease, and use to make your favorite gravy recipe.
• You can either let the turkey stay in the bag or remove it to a serving platter and tent with foil.
• In either case, allow the turkey to rest for 15-20 minutes before carving.
• Enjoy, with any accompaniments you desire!

HOT AND SPICY ROASTED TURKEY

Steps:

• Minus the turkey, put all of the above ingredients in a pot.
• Bring to a boil.
• Cover & simmer for 15 minutes.
• Using a deep pan, pour mixture over top of turkey - cook with breast down/upside down.
• Cook at 500°F first 15 minutes.
• Lower to 350°F & cook 20 minutes per pound.
• Use leftover drippings as sauce for turkey, potatoes or stuffing.

SPICY ROAST TURKEY

Steps:

• Mix the spices into the mayonnaise until thoroughly blended.
• Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
• (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
• Roast on lowest rack of the oven at 500°F for 30 minutes.
• Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
• Reduce the oven temperature to 350°F.
• Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
• Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

EVIL TURKEY

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Stir together the onion, roasted red peppers, whiskey, and garlic and place this mixture inside the cavity of the bird. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub half of the chipotles on the outside of the turkey, and place the rest inside the bird cavity. Place turkey in a roasting bag; close the bag according to the bag directions, and place onto a roasting pan.
• Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, and allow to rest in a warm area 10 to 15 minutes before slicing.

HOT & SPICY TURKEY LEGS

Steps:

• Divide drumsticks between 2 large bowls or shallow dishes. In a smaller bowl, whisk remaining ingredients until blended. Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bowls., Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer reads 175°, basting occasionally with reserved marinade.

GOOD EATS ROAST TURKEY

Steps:

• Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

SPICED AND SUPER-JUICY ROAST TURKEY

Steps:

• For the turkey:
• Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires.
• For the basting glaze:
• Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it.