Pilgrim’s Progress

The Thanksgiving turkey is a finely tuned tradition that has been tested by time. It works, so why change it?

Maybe to save time. The first turkey was probably cooked in a wood-fired oven; few would think of resorting to that method today. And so while we may be toying with tradition, we’ve discovered that a 14- to 16-pound turkey will turn out beautifully when cooked in a microwave oven and then browned and crisped in a conventional oven.

You can cook the turkey in the microwave oven for eight to nine minutes per pound on MEDIUM-HIGH; or 10 minutes per pound on HIGH, then on MEDIUM for 10 to 12 minutes per pound.

ROAST TURKEY

1 (16-pound) turkey

Stuffing, optional

1/4 cup melted butter

Stuff turkey using favorite recipe. Truss turkey by tying legs together and wings to body. Don’t use metal skewers. Place turkey, breast-side down, in 3-quart rectangular microwave-proof baking dish. Brush with butter.

Microwave, uncovered, on MEDIUM-HIGH (70% power) 60 minutes. If no MEDIUM-HIGH setting, cook on HIGH (100% power) 10 minutes and then MEDIUM (50% power) 1 1/2 hours. Turn turkey over, breast-side up.

Microwave, uncovered, on MEDIUM-HIGH (70% power) 60 to 80 minutes or until done, basting 2 to 3 times and draining any fat with bulb baster. If no MEDIUM-HIGH setting, cook on MEDIUM (50% power) 1 hour and 42 minutes. As you baste, check wing and leg areas for doneness. If wings and legs are done, cover areas to prevent overcooking.

Transfer cooked turkey to 500-degree oven to roast 5 to 10 minutes to crisp. Remove turkey from oven and let stand, tented with foil, 20 minutes. Makes 12 to 16 servings.

EASY TURKEY GRAVY

1 1/2 to 2 cups chicken broth

3 tablespoons flour

1/4 cup vermouth or water

Juices from turkey cooking dish

Salt, pepper

Pour broth into 2-quart microwave-proof casserole. Stir together flour and vermouth in small bowl to make smooth paste. Beat into broth with wire whisk until smooth. Remove as much fat as possible from juices in turkey cooking dish. Add juices to broth and stir.

Microwave on HIGH (100% power) 9 to 11 minutes or until boiling and slightly thickened. Season to taste with salt and pepper. Makes 2 to 2 1/2 cups.

Note: For thicker gravy, add no more than 1 additional tablespoon flour.

RICE STUFFING

1 tablespoon butter or margarine

1 large onion, finely chopped

2 cups long-grain rice

3 1/2 cups chicken broth

2 tablespoons chopped fresh parsley or 2 teaspoons dried

1 cup chopped almonds, pine nuts or pistachios

Combine butter and onion in 3- or 4-quart microwave-proof casserole. Microwave on HIGH (100% power) 3 to 4 minutes or until onion is tender. Stir in rice, coating every grain. Stir in broth.

Cover with lid or plastic wrap, turned back slightly on 1 side, and microwave on HIGH 6 to 8 minutes or until boiling. Microwave on MEDIUM (50% power) 10 to 13 minutes or until most of liquid has been absorbed and rice is tender. Stir in parsley and almonds. Cover again and let stand 5 minutes. Makes about 5 cups.