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COOKING GUIDE FOR POULTRY
BONELESS BREASTS, TURKEY PATTIES, & TURKEY TENDERLOIN STEAKS
Indirect/Medium Heat
Place on cooking grate. Cook for the time given in the chart, turning once halfway through cooking time.
APPROXIMATE COOKING TIME
THICKNESS / MEDIUM WELL-DONE
TYPE OF POULTRY WEIGHT 160˚F (71˚C) 170˚F (77˚C)
Chicken breasts,
skinned and boned 4–5 oz ea –– 10–12 min
Turkey patties
(ground raw turkey)
3
⁄4 in. –– 10–12 min
Turkey tenderloin steaks 4–6 oz ea –– 10–12 min
POULTRY PIECES AND WHOLE BIRDS
Indirect/Medium Heat
For chicken and turkey pieces, remove skin, if desired. Place bone side down in center of the cooking grate. Cook
for the time given in the chart. During the last 10 minutes of cooking time, brush with sauce, if desired.
Place whole chicken or turkey, breast side up, in center of the cooking grate. Cook for the time given in the chart or
till thermometer registers 180˚F (82˚C).
APPROXIMATE COOKING TIME
THICKNESS / MEDIUM WELL-DONE
TYPE OF POULTRY WEIGHT 160˚F (71˚C) 170˚F (77˚C)
Broiler-fryer chicken, whole 3–4 lbs ––1
1
⁄4–1
3
⁄4 hrs
Chicken breast halves,
thighs, and drumsticks 2–2
1
⁄
2 lbs total –– 50–60 min
Cornish game hens, whole 1–1
1
⁄2 lbs ea ––45–60 min
Turkey, unstuffed, whole 6–8 lbs –– 1
1
⁄4–2 hrs
10–12 lbs –– 2–3 hrs
14–18 lbs –– 3–4 hrs
Turkey breasts, whole 4–6 lbs 1
1
⁄
2–2
1
⁄
4 hrs
6–8 lbs 2–3
1
⁄
2 hrs
Be sure to fully defrost turkey before cooking. Defrost turkey in the refrigerator and allow 24
hours for every 5 lbs.
Vieluxe
TM
Tip – To check doneness, insert Thermometer in thickest part of inside thigh where
thigh joins body of chicken or turkey.Thigh meat will feel tender and juices will run clear
when
