Poultry Cooking Times

Thermometer Temperature: 85°C

09/09/15

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.