Basic Poultry Grilling Times and Techniques

[mos]

seasoned grillers know the rules, but for the rookies...here's some help
Type of Poultry Weight Grilling Fire Doneness Cook
Method Method Temperature Time
CHICKEN:
Whole 3-5 lbs. Indirect Hot/banked 180 1-1 1/4 hrs
6-7 lbs. Indirect Hot/banked 180 1 1/2-1 3/4 hrs
Halved/quartered 3-4 lbs. Direct Medium No pink meat 40-50 min
near bone
Butterflied 3-5 lbs. Direct Medium No pink meat 45-55 min
near bone
Cut up 3-4 lbs. Direct Medium No pink meat 35-40 min
near bone
Breast halves,
bone-in 8-12 oz., Direct Medium No pink meat 15-25 min
each near bone
Whole legs,
leg & thigh 8-10 oz., Direct Medium No pink meat 35-40 min
each near bone
Drumsticks 4-6 oz., Direct Medium No pink meat 30-35 min
each near bone
Thighs 4-6 oz., Direct Medium No pink meat 30-35 min
each near bone
Wings 3-4 oz., Direct Medium No pink meat 25-30 min
each near bone

ROCK CORNISH GAME HEN:
Whole 1-1 1/2 lbs. Indirect Hot/banked No pink meat 45-60 min
near bone
Halves 1-1 1/2 lbs. Direct Medium No pink meat 30-40 min
total near bone

TURKEY:
Whole 9-15 lbs. Indirect Hot/banked 180 15 min/lb
Halved 10-12 lbs. Indirect Hot/banked 180 1 1/2-2 hrs
Breast halves
with bone 10-12 lbs. Indirect Hot/banked 180 1-1 1/2 hrs
Drumsticks/thighs 1-2 lbs. Direct Medium No pink meat 55-60 min
each covered near bone
Boneless cubes 1 inch Direct Medium No pink meat 12-15 min
when cut
Breast steaks 1/2-inch Direct Medium No pink meat 7-9 min
thick when cut

NOTE: it appears that the table format gets lost! I suggest to copy/paste into a word document if interested in saving...

[JoAnn]

My DS can really use this list, will have to print this out for him.. Double thanks to you...