Poultry Cooking Chart
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Thermometer Temperature: 185°F
| Cut of Meat | Weight or Thickness | Grilling Method | Approximate Cooking Time |
|---|---|---|---|
| Chicken, Whole | 3 - 4 lbs. | Indirect | 1 1/4 - 1 1/4 Hrs. |
| Chicken, Whole | 6 - 7 lbs. | Indirect | 1 1/2 - 1 3/4 Hrs. |
| Halved or Quartered | 3 - 4 lbs. total | Indirect | 55 - 65 Min. |
| Breasts, Boneless | 4 - 6 oz./ea. | Direct or Indirect | 12 - 15 Min.(Direct) 23 - 25 Min. (Indirect) |
| Wings | 3 - 4 oz./ea. | Direct or Indirect | 25 - 30 Min. (direct) 35 - 40 Min.(Indirect) |
| Cornish Game Hens | 1 - 1 1/2 lbs. | Indirect | 45 - 60 Min. |
| Turkey, Whole* | 9 - 12 lbs. | Indirect | 2 - 3 Hrs. |
| Turkey, Whole* | 13 - 16 lbs. | Indirect | 2 3/4 - 3 3/4 Hrs. |
| Turkey, Whole* | 18 - 22 lbs. | Indirect | 3 1/2 - 4 1/2 Hrs. |
| Breast Halves, Bone In | 2 1/2 - 3 lbs. | Indirect | 1 - 1 1/2 Hrs. |
| Drumsticks, Thighs | 1 - 2 lbs./ea. | Direct, Covered | 55 - 65 Min. |
| Boneless Cubes (For Kabobs) | 1 inch | Direct | 12 - 15 Min. Total |
| Breast Steaks, Boneless | 1/2 inch | Direct | 3 1/2 - 4 1/2 Min./Side |
| Ground Turkey Patties | 3/4 - 1 inch | Direct | 5 - 7 Min./Side |
| Duck, Whole (Prick skin with fork) | 4 - 5 lbs. | Indirect | 2 - 21/2 Hrs. Total |
| Cut up | 4 - 5 lbs. | Indirect | Legs and Wings 40 Min. |
| Cut up | 4 - 5 lbs. | Indirect | Breasts 10 Min. |
* Insert thermometer in thickest part of thigh, not touching bone, fat or gristle.
** Be sure to remove all gizzards, bird is fully thawed, rinse and pat dry.
Barbecuing Tips:
- White meat cooks quicker than dark meat. May be baked and smoked. Smoking firms the flesh and develops a beautiful flavor.
- Rotisserie may be used as a party attraction (use a drip tray to prevent flare-ups), this also aids in better smoking results.
- Barbecue wings - skewer them for easy turning.
- Test chicken for doneness between thigh and carcass.
For some excellent Poultry recipes click here.