Weber Gas Burner manual Cooking Guide for Poultry, Poultry Pieces and Whole Birds, 11⁄4-13⁄4hrs

COOKING GUIDE FOR POULTRY

BONELESS BREASTS, TURKEY PATTIES, & TURKEY TENDERLOIN STEAKS

Indirect/Medium Heat

Place on cooking grate. Cook for the time given in the chart, turning once halfway through cooking time.

		APPROXIMATE COOKING TIME
	THICKNESS /	MEDIUM	WELL-DONE
TYPE OF POULTRY	WEIGHT	160˚F (71˚C)	170˚F (77˚C)
Chicken breasts,
skinned and boned	4–5 oz ea	––	10–12 min
Turkey patties
(ground raw turkey)	3⁄4 in.	––	10–12 min
Turkey tenderloin steaks	4–6 oz ea	––	10–12 min

POULTRY PIECES AND WHOLE BIRDS

Indirect/Medium Heat

For chicken and turkey pieces, remove skin, if desired. Place bone side down in center of the cooking grate. Cook for the time given in the chart. During the last 10 minutes of cooking time, brush with sauce, if desired.

Place whole chicken or turkey, breast side up, in center of the cooking grate. Cook for the time given in the chart or till thermometer registers 180˚F (82˚C).

			APPROXIMATE COOKING TIME
	THICKNESS /		MEDIUM	WELL-DONE
TYPE OF POULTRY	WEIGHT		160˚F (71˚C)	170˚F (77˚C)
Broiler-fryer chicken, whole		3–4 lbs		––11⁄4–13⁄4hrs
Chicken breast halves,
thighs, and drumsticks	2–21⁄2lbs total		––	50–60 min
Cornish game hens, whole		1–11⁄2lbs ea		––45–60 min
Turkey, unstuffed, whole	6–8 lbs		––	11⁄4 –2 hrs
	10–12 lbs		––	2–3 hrs
	14–18 lbs		––	3–4 hrs
Turkey breasts, whole	4–6 lbs		11⁄2 –21⁄4hrs
	6–8 lbs		2–31⁄2hrs

Be sure to fully defrost turkey before cooking. Defrost turkey in the refrigerator and allow 24 hours for every 5 lbs.

VieluxeTM Tip – To check doneness, insert Thermometer in thickest part of inside thigh where thigh joins body of chicken or turkey. Thigh meat will feel tender and juices will run clear when

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