- Food safety is especially important when grilling poultry. Raw poultry can harbor potentially dangerous bacteria.
- Flipping is only necessary for boneless poultry pieces, kabob meat, and burgers. The grilling time is so short for these cuts (less than 25 minutes) that all sides need to be exposed to the heat for even browning, grill marks, and thorough cooking. One flip halfway through grilling time is all that’s needed. Bone-in pieces do not need to be turned. They are best grilled slowly over indirect heat.
- When grilling poultry pieces from a whole bird, it’s best to start the thighs and legs first and add the breast halves and wings ten minutes later. This ensures everything will be cooked through at the same time.
- Chicken fat tends to melt quickly, so it’s especially important to trim excess fat on chicken pieces before grilling to avoid flare-ups.
- Whole turkeys weighing 16 pounds or less are best for grilling.
- Link to Turkey Content--Grilling
Whole Turkey Grilling
|
Turkey Size
(pounds) |
Grilling Time
(hours) |
|
8 to 12 |
2 to 3 |
|
12 to16 |
3 to 4 |
Determining Doneness
- Poultry is thoroughly cooked when the juices run clear and the meat is no longer pink at the bone.
- With a whole chicken or turkey, look for 180ºF when the thermometer is inserted into the meatiest part of the thigh. Make sure the thermometer tip isn’t touching bone or fat.
- Chicken and turkey breasts are thoroughly cooked at 170ºF.
- Ground poultry is fully cooked at 165ºF.
Recipes
Chicken breasts: Greek Chicken Sandwich
Cutlets: Grilled Turkey with Pineapple-Citrus Relish
Ground: Grilled Meatloaf
Kabobs: Bangkok Chicken Kabobs
Tenderloin: Corsage Turkey Salad
Turkey breast: Indian-Spiced Roast Turkey