_Grilling Guide: Poultry


Serves: 5

Ingredients

Directions:

Cut:
Chicken breast, boneless, skinless
Thickness and/or Weight: 6 ounces
Approximate Grilling Time: 8 to 12 minutes Direct Medium

Chicken thigh, boneless, skinless
Thickness and/or Weight: 4 ounces
Approximate Grilling Time: 8 to 10 minutes Direct Medium

Chicken, half
Thickness and/or Weight: 1 1/4 to 1 1/2 pounds
Approximate Grilling Time: 1 to 1 1/4 hours Indirect Medium

Chicken pieces, bone-in breast/wing
Thickness and/or Weight: N/A
Approximate Grilling Time: 30 to 40 minutes Indirect Medium

Chicken pieces, bone-in leg/thigh
Thickness and/or Weight: N/A
Approximate Grilling Time: 40 to 50 minutes Indirect Medium

Chicken, whole
Thickness and/or Weight: 3 1/2 to 5 pounds
Approximate Grilling Time: 1 to 1 1/2 hours Indirect Medium

Cornish game hen
Thickness and/or Weight: 1 1/2 to 2 pounds
Approximate Grilling Time: 30 to 45 minutes Indirect Medium

Turkey, whole, unstuffed
Thickness and/or Weight: 10 to 11 pounds
Approximate Grilling Time: 1 3/4 to 2 1/2 hours Indirect Medium

Thickness and/or Weight: 12 to 14 pounds
Approximate Grilling Time: 2 1/4 to 3 hours Indirect Medium

Thickness and/or Weight: 15 to 17 pounds
Approximate Grilling Time: 2 3/4 to 3 3/4 hours Indirect Medium

Thickness and/or Weight: 18 to 22 pounds
Approximate Grilling Time: 3 1/2 to 4 hours Indirect Medium

Thickness and/or Weight: 23 to 24 pounds
Approximate Grilling Time: 4 to 4 1/2 hours Indirect Medium

Turkey drumstick
Thickness and/or Weight: 1/2 to 1 1/2 pounds
Approximate Grilling Time: 3/4 to 1 1/4 hours Indirect Medium

Turkey breast, bone-in
Thickness and/or Weight: 4 to 5 pounds
Approximate Grilling Time: 1 to 1 1/2 hours Indirect Medium

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

This _Grilling Guide: Poultry recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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_America's Main Squeeze: In Praise of Ketchup
_And The Good News Is...
_Beef On The Grill: Some Kind Of Wonderful
_Beyond Veggies: How To Grill For A Vegetarian
_Boning A Whole Chicken Or A Turkey Leg
_Boosting The Flavor Before You Grill
_Bratwurst Brouhaha
_Burgers On The Grill: Memories Of An Old Flame
_Butterflying Beef Short Ribs: Special Technique
_Check Your Char-O-Scope: Free Your Inner Griller - Scoring
_Chicken On The Grill: Something For Everyone
_Condiment Extraordinaire: The Glory Of Mustard
_Cooking Times For Whole Turkeys
_Cutting Chicken Into Serving Pieces
_Cutting Poultry For The Grill: Special Technique
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_Fishy Choices: Fresh or Frozen?
_Flavor Enhancers
_Frenching A Rack Of Lamb
_Fruit On The Grill: Strawberries, Peaches, And Pears, Oh My!
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_Grilling Guide: Beef
_Grilling Guide: Fish & Seafood
_Grilling Guide: Fruit
_Grilling Guide: Game
_Grilling Guide: Lamb
_Grilling Guide: Pork
_Grilling Guide: Poultry
_Grilling Guide: Vegetables
_Grilling Tips: From Flatfish To Shellfish
_How To Get Great Grill Marks
_How To Make A Great Salad
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_Preparing A Rib Roast
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_Quotes
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_Removing The Silver Skin From Pork Tenderloin
_Resting And Salting Beef: Treat Me Right
_Sage Advice About Grilling Scallops
_Salmon On The Grill: Timing Is Everything
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_Starters On The Grill: Okay, Put Down The Cheese Ball And No One Will Get Hurt
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_Sweet Nostalgia: Gourmet S'Mores
_The Art Of Salad: Know Your Greens...And Reds And Whites
_The Noble Onion: Tearful Homage
_The Proper Way To Eat Barbecued Pork Ribs
_The Skinny On Skinning A Fillet
_Things Got Out Of Ham
_Tips For Great Grilled Pork
_Trussing: All Tied Up
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_Vegetables On The Grill: Bumper Crop Of Flavor
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_Weber's Big Book Of Grilling: Introduction
_Weights And Measures: Basic Equivalents
_Weights And Measures: Converting To Metric
_Weights And Measures: Handy Substitutes
_Weights And Measures: Temperature Conversions
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