Welcome to Bottom Shelf Microwavables™! We have scoured our library to find the most special "bottom shelf" microwave recipes we could find that range from "oh, that
might be interesting" to "that sounds absolutely disgusting".
It's that special time of year where the Bottom Shelf Crew will stuff
their faces and probably not pay that much attention to sportsball! If
you're like any of us who have never prepared a Thanksgiving dinner,
feel free to NOT make one like the one we made!
Today's Bottom Shelf Microwavables Recipes:
Microwaved Turkey (Whole)
~You Will Need~
1. 1 Whole Turkey
2. Butter
3. Oven Bag
4. Glass Baking Dish
5. Microwave
6. Meat Thermometer
~Defrosting Your Turkey~
1. Place whole turkey into microwave with the wrapping still in tact and defrost for 5-6 minutes per pound on the lowest heat setting. You will stop the microwave at the halfway point.
2. Let the turkey rest for 30 minutes
3. After the turkey has cooled, remove the wrappings and cover the wing and leg tips with aluminum foil.
4. Return the turkey to the microwave for the remainder of the defrosting time.
5. Remove turkey from microwave and allow it to rest for another 30 minutes.
~Cooking Your Turkey~
1. Remove the gross bits of your turkey (giblets/neck/etc.) and rise your turkey in cold water.
2. Spread butter all over your turkey.
3. Place turkey in a microwave safe oven-bag and seal it.
4. Set the bagged turkey in a glass baking dish.
5. Cut small vents into the top of your bag to allow the turkey to breathe.
6. Cook your turkey for 6-8 minutes per pound at a medium-high heat setting.
7. Your turkey is ready once the internal temperature reaches 170 F (or 76.67 C.)
Corn Bubble
~You Will Need~
1. 1 Can of Corn (16 oz)
2. 2 tbsp Butter
3. 1 Small Onion (Chopped)
4. 2 tbsp Flour
5. 1/2 tsp Paprika
6. 1 tsp Salt
7. 1/4 tsp Dry Mustard
8. Pepper (optional)
9. 3/4 cup Milk
10. 1 Egg (Lightly Beaten with Milk)
11. Microwave
12. A Microwave-Safe Container
~Cooking Your Corn Bubble~
1. Put your chopped onions and butter into your microwave-safe container and cook on a High heat setting for 1-2 minutes.
2. Mix in flour, salt, paprika, dry mustard, and pepper (optional).
3. Stir in milk and egg mixture slowly.
4. Cook for 8-10 minutes on medium-high heat or until there is no remaining liquid.
5. Cover your dish an let the mixture rest for 3-5 minutes before serving.
Today's Bottom Shelf Microwavables Recipes:
Microwaved Turkey (Whole)
~You Will Need~
1. 1 Whole Turkey
2. Butter
3. Oven Bag
4. Glass Baking Dish
5. Microwave
6. Meat Thermometer
~Defrosting Your Turkey~
1. Place whole turkey into microwave with the wrapping still in tact and defrost for 5-6 minutes per pound on the lowest heat setting. You will stop the microwave at the halfway point.
2. Let the turkey rest for 30 minutes
3. After the turkey has cooled, remove the wrappings and cover the wing and leg tips with aluminum foil.
4. Return the turkey to the microwave for the remainder of the defrosting time.
5. Remove turkey from microwave and allow it to rest for another 30 minutes.
~Cooking Your Turkey~
1. Remove the gross bits of your turkey (giblets/neck/etc.) and rise your turkey in cold water.
2. Spread butter all over your turkey.
3. Place turkey in a microwave safe oven-bag and seal it.
4. Set the bagged turkey in a glass baking dish.
5. Cut small vents into the top of your bag to allow the turkey to breathe.
6. Cook your turkey for 6-8 minutes per pound at a medium-high heat setting.
7. Your turkey is ready once the internal temperature reaches 170 F (or 76.67 C.)
Corn Bubble
~You Will Need~
1. 1 Can of Corn (16 oz)
2. 2 tbsp Butter
3. 1 Small Onion (Chopped)
4. 2 tbsp Flour
5. 1/2 tsp Paprika
6. 1 tsp Salt
7. 1/4 tsp Dry Mustard
8. Pepper (optional)
9. 3/4 cup Milk
10. 1 Egg (Lightly Beaten with Milk)
11. Microwave
12. A Microwave-Safe Container
~Cooking Your Corn Bubble~
1. Put your chopped onions and butter into your microwave-safe container and cook on a High heat setting for 1-2 minutes.
2. Mix in flour, salt, paprika, dry mustard, and pepper (optional).
3. Stir in milk and egg mixture slowly.
4. Cook for 8-10 minutes on medium-high heat or until there is no remaining liquid.
5. Cover your dish an let the mixture rest for 3-5 minutes before serving.
