2 tbsp unsalted butter, melted
1/4 tsp curry powder
1/2 tsp ground ginger
2 tbsp Dijon mustard
1/2 c honey
1 5 to 7-lb TURKEY BREAST, fresh or thawed
Stir melted butter, curry and ginger, mustard and honey together in a small bowl. Blend well.
Place turkey, breast side down, on a plastic rack (or an inverted saucer) in a deep-sided microwave-safe baking dish. Spread ¼-cup honey mixture over the turkey, covering all skin surfaces. Cover with waxed paper.
Cook on HIGH (100% power). After 15 minutes, rotate turkey 1/4 turn and baste with 2 tablespoons honey mixture. Continue to cook for 12 minutes.
Remove turkey from microwave and drain juices from baking dish. Using clean paper towels and oven mitts, carefully turn turkey with the breast side up. Baste with remaining honey mixture and recover 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 165 to 170 degrees F in the thickest part of the breast.
Remove turkey from the microwave, place on a clean platter and wrap tightly with foil for 10-15 minutes allowing the heat to equalize throughout the bird.