Roast Turkey Hindquarter
|Currant glaze||1⁄4 Cup (4 tbs) (Rosy)|
|Frozen turkey hindquarter||2 Pound, thawed|
1. Prepare Rosy Currant Glaze. Make a small slit in skin for release of steam. Brush with glaze. Place turkey, skin-side down, on a microwave rack in a 12" x 7" baking dish. Cover with a tent of greased waxed paper. Microwave at 100% (high) 4-1/2 minutes.
2. Turn skin-side up; give dish a half turn. Shield edges with small pieces of foil if these areas are browning faster than the rest of the hindquarter. Secure with wooden picks, if necessary. Cover with a tent of waxed paper. Microwave at 50% (medium) 28 to 30 minutes or until juices run clear when turkey is pierced with a fork. When done, a microwave meat thermometer should register 185F (85C) when inserted into thickest part. Brush with more glaze. Cover tightly with foil; let stand 5 minutes.