Page 6 - Summer Grilling Guide E FINAL _May 2018_cdg1

Barbequing Turkey Cuts

Direct Heat Direct Heat Indirect Rotisserie Approx.
Cooking
Direct on the grill or rotisserie style Regular Foil Wrap Heat Times
turkey is great on the BBQ. BONE-IN (RAW) TURKEY (WITH SKIN)

These handy charts will help you Drumsticks
determine whether to use indirect, ¾ – 1½ lbs 1½ – 1¾ hrs.
direct or rotisserie heat for various (340 – 680 g) ea.
turkey cuts.
Wings
These are guidelines only as all ¾ – 1¼ lbs 1¼ – 1½ hrs.
barbeques cook at different rates and (340 – 565 g) ea.
each has hot and cold spots.
Thighs (small) (large) (large)
EASY PREP: ½ – 1½ lbs 1½ – 1¾ hrs.
Because turkey is so lean there are (225 – 680 g) ea.
less flair ups, making for an easy clean. Whole Breast

4 – 7 lbs 1½ – 2½ hrs.
(1.75 – 3 kg)

Recommended BBQ method Half Breast 1¾ – 2 hrs.
2 – 5 lbs
May be grilled with indirect heat (900 g – 2.25 kg)
method when prepared by
marinating overnight

Bone, roll and tie breast for PREP TIP:
rotisserie grilling Always use a meat thermometer to ensure meat is properly
cooked to a registered temperature of 165°F - 74°C.

Boneless cuts will take longer