- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 2 tablespoons Dijon mustard
- 1/2 cup honey
- One 5 to 7-pound turkey breast, fresh or thawed
Stir the melted butter, curry, ginger, mustard and honey together in a small bowl. Blend well.
Place the turkey, breast side down, on a plastic rack (or an inverted saucer) in a deep-sided microwave-safe baking dish. Spread 1/4 cup honey mixture over the turkey, covering all skin surfaces. Cover with waxed paper.
Cook on high (100 percent power). After 15 minutes, rotate the turkey 1/4 turn and baste with 2 tablespoons honey mixture. Continue to cook for 12 minutes.
Remove the turkey from the microwave and drain the juices from the baking dish. Using clean paper towels and oven mitts, carefully turn the turkey with the breast side up. Baste with the remaining honey mixture and recover the turkey with a clean piece of waxed paper.
Continue to cook on medium-high for 4 minutes per pound, or until the internal temperature reaches 170 degrees F in the thickest part of the breast.
Remove the turkey from the microwave, place on a clean platter and wrap tightly with foil for 10 to 15 minutes allowing the heat to equalize throughout the bird.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
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