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 have 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.
Try the Pit Boss Grills cooking thermometer to get those temps just right.
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) |