Chicken and turkey breasts and turkey tenderloins are done when they reach a temperature of 170°; whole chickens and turkeys at 180° as measured in the thigh.

Kabobs and strips are done when juices run clear. Ground chicken or turkey patties are done at 165°. For direct grilling, turn meat halfway through grilling time.



CUT WEIGHT OR
THICKNESS
HEAT COOKING TIME
(MINUTES PER POUND)
Chicken
Broiler/Fryer, Whole 3 to 4 lbs. Medium/Indirect 1-1/4 to 1-3/4 hours
Roaster, Whole 5 to 6 lbs. Medium/Indirect 1-3/4 to 2-1/4 hours
Meaty Bone-In Pieces, Breast Halves, Legs, Quarters 1-1/4 to
1-1/2 lbs.
Medium/Indirect
or Medium/Direct
40 to 50
35 to 45
Bone-In Thighs, Drumsticks, Wings 3 to 7 oz. each Medium-Low/Direct or Medium/Indirect 15 to 30
20 to 30
Breast Halves, Boneless 6 oz. each Medium/Direct 10 to 15
Kabobs 1-in. cubes Medium/Direct 10 to 15
Cornish Game Hens 1-1/2 to
2 lbs.
Medium/Indirect 45 to 60
Turkey
Whole, Unstuffed 8 to 11 lbs.
12 to 16 lbs.
Medium/Indirect
Medium/Indirect
2 to 3 hours
3 to 4 hours
Breast (Bone-In) 4 to 5 lbs. Medium/Indirect 1-1/2 to 2 hours
Breast (Boneless) 1-1/4 to
1-3/4 lbs.
Medium/Indirect 1 to 1-1/4 hours
Tenderloins 8 oz. Medium/Direct 15 to 20
Drumsticks or Thighs 1/2 to
1-1/2 lbs.
Medium/Indirect 45 to 75
Patty 4 oz. and 1/2 in. Medium/Direct 10 to 12