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  Timetable for Microwaving Poultry

Poultry Type Amount Power Level Time Doneness
Chicken, broiler-fryer
(cut up)
 3 to 3 1/2 lb Medium-High (70%) 18 to 22 min, rearranging once; let stand 5 min Juice is no longer pink when centers of thickest pieces are cut.
Chicken breast halves
(bone in)		 2 (1 to 1 1/2 lb)


4 (2 to 2 1/2 lb)
 Medium
(60%)

Medium-High
(70%)
 14 to 16 min;
let stand 5 min

18 to 22 min;
let stand 5 min
 Juice is no longer pink when centers of thickest pieces are cut.
Chicken breast halves
(boneless)
 4 (1 to 1 1/2 lb) Medium (60%) 14 to 16 min;
let stand 5 min 		Juice is no longer pink when centers of thickest pieces are cut.
Chicken drummies/wings 1 1/2 to 2 lb High (100%) 10 to 12 min, rearranging once; let stand 5 min Juice is no longer pink when centers of thickest pieces are cut.
Chicken legs or thighs 1 to 1 1/2 lb High (100%) 9 to 11 min;
let stand 5 min 		Juice is no longer pink when centers of thickest pieces are cut.
Ground turkey or chicken
 1 lb High (100%) 4 to 6 min, stirring once No longer pink.
Ground turkey or chicken patties
(1/2 inch thick)
 1 lb Medium-High (70%) 6 to 8 min, rearranging once; let stand 5 min No longer pink in center.
Turkey tenderloins 1 to 1 1/2 lb Medium (50%) 6 to 8 min; let stand 3 min Juice is no longer pink when centers of thickest pieces are cut.
Turkey breast slices 1 to 1 1/2 lb Medium-High (70%) Roll up slices; place seam side down in dish. Microwave 8 to 10 min; let stand 3 min No longer pink in center.
Rock Cornish hens 2 hens (1 1/2 lb each) Medium-High (70%) 30 to 35 min, rearranging once; let stand 5 min Meat thermometer reads 180ºF and juice is no longer pink when center of thigh is cut.




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