cooking poultry
find the techniques, timings, and temperatures you need to know when cooking chicken, turkey, cornish game hens, pheasant, goose, and duck. (Look for poultry recipes Chicken with Pan Sauce, Herb Roasted Chicken, and Pickle-Brined Chicken.)
refrigerate
Refrigerate raw poultry in a container or on a rimmed tray in the original packaging 3 to 5 days. Freeze before expiration date.
freeze
Leave raw poultry in its original packaging. Overwrap in heavy-duty freezer foil or plastic wrap. Freeze up to 12 months.
thaw
For best results, thaw frozen poultry in the refrigerator overnight in a container. For more tips on freezing and thawing, see Storage & Safety.
DIRECT-GRILLING POULTRY
Chicken
Skinless, boneless breast halves
weight/thickness: 6 to 8 oz.
grilling temperature: Medium
direct-grilling time*: 15 to 18 minutes
doneness: 165°F
Skinless, boneless thighs
weight/thickness: 4 to 5 oz.
grilling temperature: Medium
direct-grilling time*: 12 to 15 minutes
doneness: 170°F
Turkey
Turkey breast tenderloin
weight/thickness: 8 to 10 oz. (¾ to 1 inch thick)
grilling temperature: Medium
direct-grilling time*: 16 to 20 minutes
doneness: 165°F
Uncooked ground turkey or chicken
Patties
weight/thickness: ½ inch thick
grilling temperature: Medium
direct-grilling time*: 10 to 13 minutes
doneness: 165°F
Uncooked ground turkey or chicken
Patties
weight/thickness: ¾ inch thick
grilling temperature: Medium
direct-grilling time*: 14 to 18 minutes
doneness: 165°F
*All grilling times are based on poultry removed directly from refrigerator.
direct-grilling poultry
remove skin if desired. Sprinkle with salt and black pepper.
for a charcoal or gas grill, grill poultry, skin side(s) down, covered, over medium heat (tips, Grilling) for time given (above) or until the proper temperature is reached and poultry is done, turning skin side(s) up halfway through grilling.
doneness should be determined using an instant-read thermometer.
indirect- grilling poultry
remove skin if desired. Sprinkle with salt and black pepper.
for a charcoal or gas grill, prepare grill for indirect heat using a drip pan (tips, Grilling). Place poultry, skin side(s) down, over drip pan (for whole poultry, place, breast side up, and do not stuff). Grill, covered, over indirect medium heat for the time given (right) or until poultry is done and proper temperature is reached. Or, if desired, place whole birds on a rack in a roasting pan and omit the drip pan.
doneness should be determined using an instant-read thermometer. For whole birds, insert thermometer into center of the inside thigh muscle, away from bone. Poultry sizes vary; use these times as a general guide.
INDIRECT- GRILLING POULTRY
Chicken
Chicken, broiler-fryer, half
weight/thickness: 1½ to 1¾ lb.
grilling temperature: Medium
indirect-grilling time*: 1 to 1¼ hours
doneness: 170°F
Chicken, broiler-fryer, quarters
weight/thickness: 12 to 14 oz. each
grilling temperature: Medium
indirect-grilling time*: 50 to 60 minutes
doneness: 175°F
Chicken, whole
weight/thickness: 2½ to 3 lb.
grilling temperature: Medium
indirect-grilling time*: 1 to 1¼ hours
doneness: 170°F
Chicken, whole
weight/thickness: 3½ to 4 lb.
grilling temperature: Medium
indirect-grilling time*: 1¼ to 1¾ hours
doneness: 170°F
Chicken, whole
weight/thickness: 4½ to 5 lb.
grilling temperature: Medium
indirect-grilling time*: 1¾ to 2 hours
doneness: 170°F
Meaty chicken pieces (breast halves, thighs, and drumsticks)
weight/thickness: 2½ to 3 lb. total
grilling temperature: Medium
indirect-grilling time*: 50 to 60 minutes
doneness: 170°F (breast halves); 175°F (thighs and drumsticks)
Game
Cornish game hen, halved lengthwise
weight/thickness: 10 to 12 oz. each
grilling temperature: Medium
indirect-grilling time*: 40 to 50 minutes
doneness: 175°F
Cornish game hen, whole
weight/thickness: 1¼ to 1½ lb.
grilling temperature: Medium
indirect-grilling time*: 50 to 60 minutes
doneness: 175°F
Pheasant, quarters
weight/thickness: 8 to 12 oz. each
grilling temperature: Medium
indirect-grilling time*: 50 to 60 minutes
doneness: 180°F
Pheasant, whole
weight/thickness: 2 to 3 lb.
grilling temperature: Medium
indirect-grilling time*: 1 to 1½ hours
doneness: 180°F
Quail, semiboneless
weight/thickness: 3 to 4 oz.
grilling temperature: Medium
indirect-grilling time*: 15 to 20 minutes
doneness: 180°F
Turkey
Turkey breast, half
weight/thickness: 2 to 2½ lb.
grilling temperature: Medium
indirect-grilling time*: 1¼ to 2 hours
doneness: 170°F
Turkey breast, whole
weight/thickness: 4 to 6 lb.
grilling temperature: Medium
indirect-grilling time*: 1¾ to 2¼ hours
doneness: 170°F
Turkey breast, whole
weight/thickness: 6 to 8 lb.
grilling temperature: Medium
indirect-grilling time*: 2½ to 3½ hours
doneness: 170°F
Turkey breast tenderloin
weight/thickness: 8 to 10 oz. (or ¾ to 1 inch thick)
grilling temperature: Medium
indirect-grilling time*: 25 to 30 minutes
doneness: 165°F
Turkey breast tenderloin steak (to make ½-inch-thick steaks, cut turkey tenderloin in half horizontally)
weight/thickness: 4 to 6 oz.
grilling temperature: Medium
indirect-grilling time*: 15 to 18 minutes
doneness: 165°F
Turkey drumstick
weight/thickness: 8 to 16 oz.
grilling temperature: Medium
indirect-grilling time*: ¾ to 1¼ hours
doneness: 175°F
Turkey thigh
weight/thickness: 1 to 1½ lb.
grilling temperature: Medium
indirect-grilling time*: 50 to 60 minutes
doneness: 175°F
Turkey, whole
weight/thickness: 6 to 8 lb.
grilling temperature: Medium
indirect-grilling time*: 1¾ to 2¼ hours
doneness: 175°F
Turkey, whole
weight/thickness: 8 to 12 lb.
grilling temperature: Medium
indirect-grilling time*: 2½ to 3½ hours
doneness: 175°F
Turkey, whole
weight/thickness: 12 to 16 lb.
grilling temperature: Medium
indirect-grilling time*: 3 to 4 hours
doneness: 175°F
*All grilling times are based on poultry removed directly from refrigerator.
broiling poultry
remove skin if desired. Sprinkle with salt and black pepper.
to broil, preheat broiler 5 to 10 minutes. Arrange poultry on the unheated rack of the broiler pan, bone side(s) up. If desired, brush poultry with vegetable oil. Place pan under broiler so surface of the poultry is 4 to 5 inches from the heat (chicken should be 5 to 6 inches from the heat). Turn pieces over when browned on one side, usually halfway through the broiling time. Chicken halves and quarters and meaty pieces should be turned after 15 minutes. Brush again with oil.
doneness should be determined with an instant-read thermometer. Although all poultry is considered safe when it reaches 165°F, we prefer the texture of these cuts at these temperatures: 175°F for thighs and drumsticks, 170°F for bone-in breast meat, and 165°F for boneless breast meat. If desired, use a clean brush to brush on a sauce the last 5 minutes of broiling.
BROILING POULTRY
Chicken
Kabobs (boneless breast, cut into 2½-inch strips* and threaded loosely onto skewers)
Broiling Time: 8 to 10 minutes
Meaty pieces (breast halves, drumsticks, and thighs with bone)
Weight: 2½ to 3 lb.
Broiling Time: 25 to 35 minutes
Skinless, boneless breast halves
Weight: 6 to 8 oz.
Broiling Time: 15 to 18 minutes
Game
Boneless duck breast, skin removed
Weight: 6 to 8 oz.
Broiling Time: 14 to 16 minutes
Turkey
Breast cutlets*
Weight: 2 oz.
Broiling Time: 6 to 8 minutes
Breast tenderloin steaks (to make ½-inch-thick steaks, cut turkey tenderloin in half horizontally)
Weight: 4 to 6 oz.
Broiling Time: 8 to 10 minutes
*Chicken strips and cutlets are too thin to get an accurate doneness temperature. Cook them until no longer pink.
skillet- cooking poultry
select a skillet that is heavy and the right size for the amount of poultry being cooked. (If the skillet is too large, pan juices can burn. If it’s too small, poultry will steam instead of brown.)
to cook, lightly coat skillet (if it is not made of a nonstick material) with 2 to 3 tsp. vegetable oil or nonstick cooking spray. Preheat skillet over medium-high heat until hot. Add poultry. Do not add any liquid and do not cover the skillet. Reduce heat to medium; cook for the time given (right) or until done, turning poultry occasionally. (If poultry browns too quickly, reduce heat to medium-low.)
doneness should be determined with an instant-read thermometer: 165°F for breast meat and at least 175°F for thighs.
SKILLET-COOKING POULTRY
Chicken
Breast tenders*
Weight: 1 to 2 oz.
Broiling Time: 6 to 8 minutes
Skinless, boneless breast halves
Weight: 6 to 8 oz.
Broiling Time: 15 to 18 minutes
Skinless, boneless thighs
Weight: 3 to 4 oz.
Broiling Time: 14 to 18 minutes
Turkey
Breast tenderloin steaks (to make ½-inch-thick steaks, cut turkey tenderloin in half horizontally)
Weight: 4 to 6 oz.
Broiling Time: 15 to 18 minutes
*Chicken tenders are too thin to get an accurate doneness temperature. Cook them until no longer pink.
ROASTING POULTRY
Chicken
Capon
Weight: 5 to 7 lb.
Oven Temperature: 325°F
Roasting Time: 1¾ to 2½ hours
Meaty pieces (breast halves, drumsticks, and thighs with bone)
Weight: 2½ to 3 lb.
Oven Temperature: 375°F
Roasting Time: 45 to 55 minutes
Whole
Weight: 2½ to 3 lb.
Oven Temperature: 375°F
Roasting Time: 1 to 1¼ hours
Whole
Weight: 3½ to 4 lb.
Oven Temperature: 375°F
Roasting Time: 1¼ to 1½ hours
Whole
Weight: 4½ to 5 lb.
Oven Temperature: 375°F
Roasting Time: 1¾ to 2 hours
Game
Cornish game hen
Weight: 1¼ to 1½ lb.
Oven Temperature: 375°F
Roasting Time: 1 to 1¼ hours
Duckling, domestic
Weight: 4 to 6 lb.
Oven Temperature: 350°F
Roasting Time: 1¾ to 2½ hours
Goose, domestic
Weight: 7 to 8 lb.
Oven Temperature: 350°F
Roasting Time: 2 to 2½ hours
Goose, domestic
Weight: 8 to 10 lb.
Oven Temperature: 350°F
Roasting Time: 2½ to 3 hours
Pheasant
Weight: 2 to 3 lb.
Oven Temperature: 325°F
Roasting Time: 1½ to 2 hours
Turkey
Breast, boneless whole*
Weight: 2½ to 3 lb.
Oven Temperature: 325°F
Roasting Time: 40 to 60 minutes
Breast, whole
Weight: 4 to 6 lb.
Oven Temperature: 325°F
Roasting Time: 1½ to 2¼ hours
Breast, whole
Weight: 6 to 8 lb.
Oven Temperature: 325°F
Roasting Time: 2¼ to 3¼ hours
Breast, boneless half
Weight: 1¼ to 1½ lb.
Oven Temperature: 325°F
Roasting Time: 35 to 40 minutes
Breast, half
Weight: 2 to 2½ lb.
Oven Temperature: 325°F
Roasting Time: 60 to 70 minutes
Drumstick
Weight: 1 to 1½ lb.
Oven Temperature: 325°F
Roasting Time: 1¼ to 1¾ hours
Thigh
Weight: 1½ to 1¾ lb.
Oven Temperature: 325°F
Roasting Time: 1½ to 1¾ hours
Whole (unstuffed)**
Weight: 8 to 12 lb.
Oven Temperature: 325°F
Roasting Time: 2¾ to 3 hours
Whole (unstuffed)**
Weight: 12 to 14 lb.
Oven Temperature: 325°F
Roasting Time: 3 to 3¾ hours
Whole (unstuffed)**
Weight: 14 to 18 lb.
Oven Temperature: 325°F
Roasting Time: 3¾ to 4¼ hours
Whole (unstuffed)**
Weight: 18 to 20 lb.
Oven Temperature: 325°F
Roasting Time: 4¼ to 4½ hours
Whole (unstuffed)**
Weight: 20 to 24 lb.
Oven Temperature: 325°F
Roasting Time: 4½ to 5 hours
*If you can’t find a boneless whole turkey breast, have the butcher remove the bone.
**Stuffed birds generally require 15 to 45 minutes more roasting time than unstuffed birds. Always verify doneness temperatures of poultry and center of stuffing (165°F) with a meat thermometer.
roasting poultry
timing varies based on the size and shape of each bird. Use times as general guides. For stuffed birds, see tip at bottom of chart (left).
add aromatics, if desired, by placing quartered onions and celery in body cavity. Pull neck skin to back and fasten with a skewer. If a band of skin crosses tail, tuck drumsticks under band. If there is no band, tie drumsticks to tail with 100%-cotton kitchen string. Twist wing tips under back. Place bird, breast side up, on a rack in a shallow roasting pan; brush with vegetable oil and, if desired, sprinkle with dried herbs, such as thyme or oregano (crushed). (When cooking a domestic duckling or goose, prick skin generously all over and omit oil.)
cover Cornish game hens, pheasants, and whole turkeys with foil, leaving air space between bird and foil. Lightly press foil at ends of drumsticks and neck to enclose bird. Leave other poultry uncovered.
meat thermometer (oven-going) may be inserted into the center of an inside thigh muscle of large birds, not touching the bone. (Or, during/after roasting, insert an instant-read thermometer into center of the inside thigh muscle, away from bone, checking temperature in several places.)
roast in an uncovered pan. Two-thirds of the way through roasting time, cut band of skin or string between drumsticks. Uncover large birds the last 45 minutes of roasting; uncover small birds the last 30 minutes of roasting. Continue roasting until meat thermometer registers 175°F in thigh muscle or until drumsticks move easily in sockets. (For a whole or half turkey breast, bone in, thermometer should register 170°F. For whole boneless breast, thermometer should register 165°F.) Remove bird from oven; cover. Allow whole birds and turkey portions to stand 15 minutes before carving.