Truss the turkey by tying the legs together and the wings to the body. Don't use metal skewers. Place the breast side down in a 3-quart rectangular baking dish. Brush with the butter. Cook uncovered medium high (60% power, 60 minutes. Turn the turkey over, breast side up.
Cook, uncovered medium-high 60-80 minutes, until done, basting two or three times and draining any fat with a bulb baster. As you baste, check the wing and leg areas to see if they are done and should be covered with foil to prevent over cooking.
Let stand, tented with foil, for 20 minutes. During this time vegetables and a grave can be cooked.
Crisp-Skin Turkey: Preheat a conventional oven to 500oF during the last part of the microwave cooking time. Transfer the cooked bird to the preheated oven for 5-10 minutes to crisp before setting the bird aside for the 20 minutes standing time.
For a smaller (or larger bird) use the above recipe as a guidline and microwave the turkey 8-9 minutes per pound at medium-high (60%) power.
