Micro-Cooked Turkey

Shake flour in large (14 x 20-inch) Reynolds oven cooking bag. For an 8 to 9-pound turkey, place bag in 13 x 9 x 2-inch microwave-safe baking dish.

Place onion and celery in bag.

Remove neck, giblets and excess fat from turkey.

Rinse, drain and pat dry.

Do not stuff and do not secure neck skin to back with skewer. Tie legs together with string.

Combine vegetable oil and browning and seasoning sauce; brush desired amount over turkey for color. Sprinkle with salt, pepper and paprika.

Place turkey in bag. Close bag with nylon tie; make 6 (1/2-inch) slits in top.

Insert microwave-safe meat thermometer through slit in bag into center of thigh, next to body, but not touching bone or use a quick register meat thermometer at end of cooking time.

Micro-cook on Medium (50%) power 7 to 9 minutes per pound, rotating dish every 15 minutes.

Turkey is done when thermometer registers 180°.

Let stand 15 minutes before serving.

Makes 5 to 8 servings.