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 |
(MINUTES PER POUND)
|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 |
|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 |
|Medium/Indirect||45 to 60 minutes|
|Whole, Unstuffed||8 to 11 lbs. |
12 to 16 lbs.
|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 |
|Medium/Indirect||1 to 1-1/4 hours|
|Tenderloins||8 oz.||Medium/Direct||15 to 20 minutes|
|Drumsticks or Thighs||1/2 to |
|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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