how-to’s!

You’re grilling it: we’ll help you tame the flame.

Tender and juicy what you're after? Slow cooking this way allows for maximum juicy flavor.

Grilling Turkey

Turkey Grilling Timetable — Always use a meat thermometer to check for doneness. Bone-in turkey is fully cooked when the meat thermometer reads 180˚F in the deepest part of the thigh, not touching the bone. Boneless or ground turkey is fully cooked when it reaches an internal temperature of 165˚F.

Turkey Product Weight Method Approx. Grilling Time
Breast Tenderloins 1/2 lb. each Direct Heat 15 – 20 mins.
Breast Half 2 – 3 lbs. each Indirect Heat 1 – 1 1/2 hrs.
Bone-in Breast 5 – 6 lbs. each Indirect Heat 2 – 2 1/2 hrs.
Drumsticks 1/2 lb. each Indirect Heat 1 – 1 1/4 hrs.
Bone-in Thighs 3/4 – 1 lb. each Indirect Heat 1 – 1 1/4 hrs.
Wings 3/4 lb. each Indirect Heat 50 – 60 mins.
Ground Burger 1/2″ thick, 1/4 lb. each Direct Heat 5 – 6 mins. per side
Whole Turkey 15 lbs. Indirect Heat 4 1/2 hrs.

Grilling Chicken

Grilling Timetable — Always use a meat thermometer to check for doneness. Bone-in chicken is fully cooked once it reaches an internal temperature of 180˚F. Boneless or ground chicken is fully cooked when it reaches an internal temperature of 165˚F.

Product Direct Heat (4" – 6" from coals) Indirect Heat (covered grill) Rotisserie Rotisserie Smoker
(200255°F)
Whole Young Chicken (3-5 lbs.) 1 – 1 1/2 hours 1 1/2 – 2 hours 3 – 4 hours
Dark meat bone-in chicken parts 40 – 50 minutes 30 – 35 minutes
White meat bone-in chicken parts 30 – 35 minutes 25 – 30 minutes
Boneless Chicken Parts 10 – 15 minutes
Roaster (6-8 lbs) 2 – 2 1/2 hours 3 – 3 1/2 hours 3 1/2 – 4 1/2 hours