Memphis Elite - Grilling Times and Temperatures (Veal, Venison, Poultry); Poultry and Game Cooking Guide

VG0970_D2 2/28/13 18
GrillingTimesandTemperaturesGrillingTimesandTemperatures
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ITEM SIZE
CONTROL
SETPOINT
APPROXIMATE
GRILLINGTIME
INTERNAL
TEMP=°F
VEAL
Chops, steaks 1" thick 450°‐ 700° 5 to 7 min./side 145 to 160
Roast, boneless (indirect heat) 2 to 3 lbs. 350°‐ 375° 18 to 20 min./lb. 145 to 160
VENISON
Roast, saddle, or leg 6 to 7 lbs. 350°‐ 375° 25 to 30 min./lb. 145 to 160
Steaks 3/4" thick 450°‐ 700° 4 to 5 min./side
6 to 7 min./side
Medium rare 145
Medium 160
CHICKEN
Whole (indirect heat), not
stuffed
broiler fryer
roasng hen
Capon
Cornish hens
3 to 4 lbs.
5 to 7 lbs.
4 to 8 lbs.
18 to 24 oz.
325°F,160°c
60 to 75 min.
18 to 25 min./lb.
15 to 20 min./lb.
45 to 55 min.
180 as measured in
the thigh
Breast halves, bone‐in
boneless
6 to 8 oz. each
4 oz. each
325°F,160°c 10 to 15 min./side
6 to 8 min./side
170
Other parts: Legs or thighs
Drumscks
Wings, wingees
4 to 8 oz.
4 oz.
2 to 3 oz.
325°F,160°c
c 10 to 15 min./side
8 to 12 min./side
8 to 12 min./side
180
DUCKorGOOSE
Duckling, whole (indirect heat)
Quartered (indirect heat)
4 1/2 lbs. (not stuffed) 325°F,160°c 2 1/2 hrs.
1 hr., 25 min.
180 to 185
Goose, whole (indirect heat) 8 to 12 lbs. 325°F,160°c 18 to 20 min./lb. 180 to 185
TURKEY
Whole turkey (indirect heat) 8 to 12 lbs.
12 to 16 lbs.
16 to 24 lbs.
325°F,160°c 2 to 3 hrs.
3 to 4 hrs.
Not recommended
180 as measured in
the thigh
Breast, bone‐in
boneless
4 to 7 lbs.
2 3/4 to 3 1/2 lbs.
325°F,160°c 1 to 1 3/4 hrs.
Not recommended
170
Thighs, drumscks (indirect
heat)
Direct heat (pre‐cook 1 hr.)
8 to 16 oz. 325°F,160°c 1 1/2 to 2 hrs.
8 to 10 min./side
180
Boneless turkey roll (indirect
heat)
2 to 5 lbs.
5 to 10 lbs.
325°F,160°c 1 1/2 to 2 hrs.
2 to 3 1/2 hrs.
170 to 175