* The size of the turkey you place in the microwave oven to cook will depend on the size of the oven. There should be at least a three-inch space between the turkey and the side walls and at least two inches between the turkey and the top wall.
* Because the turkey will be cooked breast-side down for part of the cooking, it is best not to place the bird on a microwave-proof roasting rack, which can leave marks.
* Cooking fats are removed with a bulb baster because large amounts of fat can slow the cooking.
* To test doneness, the turkey leg should move freely at the joint and the flesh should feel soft when pressed firmly. The internal temperature of the meatiest part of the thigh should register 180 degrees after one minute. When the breast is pierced under the wing, the juices should run clear.
* If you use a microwave temperature probe, check the bird in several places to make sure you haven't hit a bone.