• 1 fresh bone-in, whole turkey
  • 1/4 lb melted butter
  • 1/2 cup soy sauce
  • Garlic salt
  • Onion salt
  • Seasoning salt


1.   Prepare the bird.  Place turkey breast side down on a microwave safe roasting rack in a pan that has sides to catch the drippings.  Salt and season the cavity well. Tie the wings to the body of the bird

2.   Mix 1/4 pound of melted butter and 1/2 cup of soy sauce together. Brush the entire turkey with the butter and soy sauce mixture.

3.   Estimate your total cooking time at 7 minutes per pound. Cook on HIGH for 20 minutes then baste with more of the soy sauce butter mixture. Continue to remove the turkey from microwave every 20 minutes, and baste with its own juices from the bottom of the pan.

4.   Turn the turkey over after half of the total estimated cooking time.  Baste the breast well. Continue cooking in 20 minute intervals, basting every 20 minutes until internal temperature in the thickest part has reached about 170°F.

5.   Let the turkey stand 15-25 minutes before carving to redistribute the juices.


  • Check to ensure your turkey will fit in microwave while still wrapped in it’s packaging.  Most standard microwave ovens will easily accommodate a 20 pound turkey.
  • Estimate your total cooking time at 7 minutes per pound.  Always check the internal temperature with a food thermometer to ensure doneness at 170°F.  Adjust the time as needed.
  • Using a fresh turkey will ensure even and thorough cooking. I do not recommend a frozen turkey but if you must use one ensure it is fully thawed before cooking and reaches 170°F during cooking.
  • If some parts of the bird begin to dry out during cooking, cover with a small piece of foil if your microwave allows. *Check your manufacturer’s guidelines for safety requirements first. 

Enjoy and Tell Your Friends!

This recipe was adapted from Microwaves Are For Cooking by Donovan Jon Fandre, 1983.