Micro-Cooked Turkey

Instructions

1. Shake flour in a large (14 x 20-inch) Reynolds oven cooking bag. For an 8 to 9-pound turkey, place the bag in a 13 x 9 x 2-inch microwave-safe baking dish.
2. Place onion and celery slices in the bag.
3. Remove the neck, giblets, and excess fat from the turkey.
4. Rinse, drain, and pat the turkey dry.
5. Do not stuff the turkey and do not secure the neck skin to the back with a skewer. Tie the legs together with string.
6. Combine vegetable oil and browning and seasoning sauce; brush the mixture over the turkey for color. Sprinkle with salt, pepper, and paprika.
7. Place the turkey in the bag. Close the bag with a nylon tie and make six 1/2-inch slits in the top.
8. Insert a microwave-safe meat thermometer through a slit in the bag into the center of the thigh, next to the body, but not touching the bone, or use a quick register meat thermometer at the end of cooking.
9. Microwave on Medium (50%) power for 7 to 9 minutes per pound, rotating the dish every 15 minutes.
10. Cook until the thermometer registers 180°F.
11. Let stand for 15 minutes before serving.