Poultry Cooking Times

Thermometer Temperature: 85°C

Cut of Meat Weight / Thickness Method Approx. Cooking Time
Chicken, Whole 1.4 – 1.8 kgs Indirect 1 1/4 – 1 1/4 Hrs.
Chicken, Whole 2.7 – 3.2 kgs Indirect 1 1/2 – 1 3/4 Hrs.
Halved or Quartered 1.4 – 1.8 kgs Indirect 55 – 65 Min.
Breasts, Boneless 100 – 150 gms Direct or Indirect 12 – 15 Min.(Direct)
23 – 25 Min. (Indirect)
Wings 85 – 100 gms Direct or Indirect 25 – 30 Min. (direct)
35 – 40 Min.(Indirect)
Cornish Game Hens 0.45 – 0.68 kgs Indirect 45 – 60 Min.
Turkey, Whole 4 – 5.5 kgs Indirect 2 – 3 Hrs.
Turkey, Whole 6 – 7.3 kgs Indirect 2 3/4 – 3 3/4 Hrs.
Turkey, Whole 8 – 10 kgs Indirect 3 1/2 – 4 1/2 Hrs.
Breast Halves, Bone In 1 – 1.5 kgs Indirect 1 – 1 1/2 Hrs.
Drumsticks, Thighs 0.5 – 1 kgs Direct, Covered 55 – 65 Min.
Boneless Cubes (For Kabobs) 2.5 cms Direct 12 – 15 Min. Total
Breast Steaks, Boneless 1.25 cms Direct 3 1/2 – 4 1/2 Min./Side
Ground Turkey Patties 1.8 – 2.5 cms Direct 5 – 7 Min./Side
Duck, Whole (Prick skin with fork) 1.8 – 2.2 kgs Indirect 2 – 21/2 Hrs. Total
Cut up 1.8 – 2.2 kgs Indirect Legs and Wings 40 Min.
Cut up 1.8 – 2.2 kgs Indirect Breasts 10 Min.

Note: Insert thermometer in thickest part of thigh, not touching bone, fat or gristle.

Note: Be sure to remove all gizzards, bird is fully thawed, rinse and pat dry.

Barbequing 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
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Barbeques Galore