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 165°F.
Type | Thickness or Weight | Approximate Cooking Time |
---|---|---|
Chicken Breast, Bone-in | 10–12 oz | 3 – 5 min direct medium heat (350°F – 450°F); 20 – 30 min indirect medium heat |
Chicken Breast, Boneless, Skinless | 6–8 oz | 8 – 12 min direct medium heat (350°F – 450°F), turning once |
Chicken Drumstick, Bone-In | 3–4 oz | 6 – 10 min direct medium heat (350°F – 450°F); 30 min indirect medium heat |
Chicken Thigh Meat, Ground | ¾" thick | 12 – 14 min direct medium heat (350°F – 450°F), turning once |
Chicken Thigh, Bone-in | 5–6 oz | sear 6 – 10 min direct medium heat (350°F – 450°F); grill 30 min indirect medium heat |
Chicken Thigh, Boneless, Skinless | 4 oz | 8 – 10 min direct medium heat (350°F – 450°F), turning once |
Chicken, Whole | 4–5lb | 1¼ – 1½ hours indirect medium heat (350°F – 450°F) |
Chicken, Whole Leg | 10–12 oz | sear 8 – 10 min direct medium heat (350°F – 450°F); grill 40 – 50 min indirect medium heat |
Cornish Game Hen | 1½–2lb | 50 – 60 min indirect high heat (450°F – 550°F) |
Turkey Breast, Boneless | 2½lb | 1 – 1¼ hours indirect medium heat (350°F – 450°F) |
Turkey, Whole, Unstuffed | 10–12lb | 2½ – 3½ hours indirect low heat (250°F – 350°F) |