POULTRY TEMPERATURE AND COOKING GUIDE
Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you to always want to use your best judgement. Cooking times can sometimes be affected by things like – outdoor temperature, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
A safe internal temperature for poultry is 74°C.
| Type | Thickness or Weight | Approximate Cooking Time |
|---|---|---|
| Chicken Breast, Bone-in | 283.5–340.2 g | 3 –5 min direct medium heat (176°C – 232°C); 20 – 30 min indirect medium heat |
| Chicken Breast, Boneless, Skinless | 170–226.8 g | 8 – 12 min direct medium heat (176°C – 232°C), turning once |
| Chicken Drumstick, Bone-Ink | 85–113.4 g | 6 – 10 min direct medium heat (176°C – 232°C); 30 min indirect medium heat |
| Chicken Thigh Meat, Ground | 1.91 cm thick | 12 – 14 min direct medium heat (176°C – 232°C), turning once |
| Chicken Thigh, Bone-in | 141.7–170 g | sear 6 – 10 min direct medium heat (176°C – 232°C); grill 30 min indirect medium heat |
| Chicken Thigh, Boneless, Skinless | 113.4 g | 8 – 10 min direct medium heat (176°C – 232°C), turning once |
| Chicken, Whole | 1.8–2.27 kg | 1¼ – 1½ hours indirect medium heat (176°C – 232°C) |
| Chicken, Whole Leg | 283.5–340.2 g | sear 8 – 10 min direct medium heat (176°C – 232°C); grill 40 – 50 min indirect medium heat |
| Cornish Game Hen | 0.68- 0.91 kg | 50 – 60 min indirect high heat (204°C – 260°C) |
| Turkey Breast, Boneless | 1.13 kg | 1¼ hours indirect medium heat (176°C – 232°C) |
| Turkey, Whole, Unstuffed | 4.5-5.4 kg | 2½ – 3½ hours indirect low heat (121°C – 177°C) |