Perhaps it depends on the microwave model, but I use my microwave constantly to defrost relatively small cuts of meat. Boneless, skinless chicken breasts, turkey cutlets, lamb chops, beef steaks, packages of ground turkey - all defrost absolutely beautifully & completely in my microwave. I've never ended up with anything partially cooked or underthawed. It is, however, important to experiment with your model as far as how to set the defrost timer properly for each type of meat. But it certainly is worth learning.
For instance, last night for my turkey meatballs I defrosted my ground turkey in the microwave for 16 minutes (experimentation found this to be perfect timing for the usual 1 to 1-1/3 pound package of ground turkey meat). It was defrosted perfectly. No frozen bits; no cooked edges.
Why should I let a package of ground turkey sit around thawing, or waste precious water, when I can do it in 16 minutes?