of white and dark meat holds up better on the grill because of the higher fat content of dark meat.

Avoid using preformed patties for your burger s— they generally have some flavorings already added and may have had preservatives included as well. Premade patties are formed mechanically and the rough treatment decreases their crumbly texture. Always buy bulk ground turkey or chicken that is nicely pink. Avoid any meat that has blotches of white or gra y— it may have been mixed with older meat.

If you ca n’ t make your chicken or turkey burgers within a day of purchase, i t’ s best to freeze the package and carefully thaw them overnight in the bottom of the refrigerator. Never rush the thawing process. Always thaw out frozen poultry in the refrigerator where it can stay under 40°F .

Chicken

Chicken takes wonderfully to outdoor cooking, whether i t’ s the whole bird or cut- up parts. Skin on or off, chicken flourishes under marination, hosting flavors both strong and delicate. There are lots of options to cooking chicken on the grill, each with its own advantages. Using a grill lets you barbecue flattened halves or whole birds quickly. A rotating spit enables you to roast or smoke whole chickens and turkeys at a slower pace.

Using a charcoal fire of fruit wood, such as cherry or apple, gives poultry a subtly smoky flavor. Chicken and other poultry cooks best over moderate heat, and timing is essential. Unlike beef that is grilled to a preferred doneness, poultry needs to be cooked to an internal temperature of 165°F .

If the chicken has been in a marinade, be sure to shake off any excess and pat the chicken down with paper towels. If you are grilling bone-in pieces, place the bone side down on the grill first. The bones will actually diffuse the heat throughout the rest of the piece as it cooks. Cook the pieces until the bottom is well browned, then turn them over, only once, and grill the skin side until browned and crispy.

If you are basting chicken pieces, or using barbecue sauce for flavoring, grill the skin side only until it is a light golden color. Brush sauce all over the bone side, then, when it is set, turn the pieces over and generously douse the skin side. Keep saucing and turning until the chicken is cooked through.

Grilling boneless skinless chicken breasts is a good way to give the mildly flavored cut some depth. To avoid dry, tough pieces, grill them over moderate heat and turn them over only once to ensure even cooking throughout. Take the breasts off the grill when they are no longer pink in the center and let them rest before carving them into slices or chunks. Marinating chicken breasts helps them retain