Nevertheless, for good results it must be done at a low power (I use 440 W in a 1000 W oven) and a long time, e.g. 20 to 25 minutes for chicken, about 30 minutes for turkey and more for pork/beef. For organs, e.g. livers, hearts, gizzards, a somewhat shorter time is enough.

When done for the first time, experiments are needed to determine the optimal power and time, which depend on the type of oven and on the amount and kind of meat. Once determined, the results will always be the same and the meat is very tasty, because it loses nothing, except a part of the water content (roasted meat has typically 2/3 of the weight of raw meat, due to water loss).

The meat should be microwave-roasted after removing the bones, and preferably after being cut in bite-sized pieces, which will avoid too violent steam expulsions if the power level is set too high.

Plus he was twelve, definitely in the age range where such errors are the expected product of experimentation in an unfamiliar world.

Somebody microwaved a whole brisket, and it was surprisingly good.