Risk-less temperature grilling times for grilled chicken and turkey recipes.
How do we know when the meat is cooked? Just because the skin has browned doesn't necessarily mean that the meat is cooked. Here are some of my top tips to ensure the perfect cooking time for your bird :
Chicken, turkey breasts and turkey tenderloins are taken out of the oven once they have reached a temperature of 170°c ; whole chickens and turkeys at 180°c as shown in the chart.
Strips are done when juices run clear. Ground chicken or turkey patties are cooked at 165°c.
For direct grilling, turn meat halfway through grilling time.
Strips are done when juices run clear. Ground chicken or turkey patties are cooked at 165°c.
For direct grilling, turn meat halfway through grilling time.
Security Tip: If grilling on a barbecue please make certain that any fat dripping through goes into a foil tray so no flame ups occur. Allways use sugarless sauces as sugar will burn.
When frying, grilling or roasting chicken, move out pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller sized pieces, such as breasts and wings, will get done more rapidly than dark meat pieces, such as legs and thighs. For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move easily at the joint if it is done. Be sure to use other methods for checking doneness also!
Here is the chicken/turkey cooking chart:
| CUT | WEIGHT OR THICKNESS | HEAT | COOKING (MINUTES PER POUND) |
| Chicken | |||
| Broiler/Fryer, Whole | 3 to 4 lbs. | Medium/Indirect | 1-1/4 to 1-3/4 hours |
| Roaster, Whole | 5 to 6 lbs. | Medium/Indirect | 1-3/4 to 2-1/4 hours |
| Meaty Bone-In Pieces, Breast Halves, Legs, Quarters | 1-1/4 to 1-1/2 lbs. | Medium/Indirect or Medium/Direct | 40 to 50 minutes 35 to 45 minutes |
| Bone-In Thighs, Drumsticks, Wings | 3 to 7 oz.each | 15 to 30 minutes 20 to 30 minutes | |
| Breast Halves, Boneless | 6 oz. each | Medium/Direct | 10 to 15 minutes |
| Kebabs | 1-in. cubes | Medium/Direct | 10 to 15 minutes |
| Cornish Game Hens | 1-1/2 to 2 lbs. | Medium/Indirect | 45 to 60 minutes |
| Turkey | |||
| Whole, Unstuffed | 8 to 11 lbs. 12 to 16 lbs. | Medium/Indirect Medium/Indirect | 2 to 3 hours 3 to 4 hours |
| Breast (Bone-In) | 4 to 5 lbs. | Medium/Indirect | 1-1/2 to 2 hours |
| Breast (Boneless) | 1-1/4 to 1-3/4 lbs. | Medium/Indirect | 1 to 1-1/4 hours |
| Tenderloins | 8 oz. | Medium/Direct | 15 to 20 minutes |
| Drumsticks or Thighs | 1/2 to 1-1/2 lbs. | Medium/Indirect | 45 to 75 minutes |
| Patty | 4 oz. and 1/2 in. | Medium/Direct | 10 to 12 minutes |
Don't hesitate to comment on this post, and tell us which way you prefer your poultry :)
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