Use this handy chart to determine whether to use indirect, direct or rotisserie heat for various turkey cuts. The right hand column provides approximate cooking times, but this is only a guideline as all barbeques cook at different rates and each has hot and cold spots. It’s best to check for doneness by inserting a digital thermometer and cook until the temperature registers:

  • Whole Bird: 170°F (77°C) in the thickest part of the breast and 180°F (82°C) in inner thigh (the thermometer should not touch bone);
  • Turkey Parts, Ground Turkey and Sausages: 165°F (74°C).
TURKEY BARBEQUING METHODS
DIRECT HEAT REGULAR DIRECT HEAT FOIL WRAP INDIRECT HEAT ROTISSERIE *APPROXIMATE COOKING TIMES
BONELESS RAW TURKEY
Breast Cutlets, Steaks, Slices, Tenderloins, Fillets
2-9 oz (55g – 255 g) ea.
2 - 10 min. /side
Ground Turkey Burgers
3 ½ oz (100 g) patties
4 - 6 min. /side
Boneless Turkey Roast, Netted
2½ - 6 lbs (1 - 2 ½ kg)
1¾ - 2½ hrs.
BONE-IN RAW TURKEY (with skin)
Drumsticks
¾ - 1½ lbs (340 – 680 g) ea.
1½ - 1¾ hrs.
Wings
¾ - 1¼ lbs (340 – 565 g) ea.
1¼ - 1½ hrs.
Thighs
½ - 1½ lbs (225 – 680 g) ea.
(sm.)
(lg.)
(lg.)		 1½ - 1¾ hrs.
Whole Breast
4 – 7 lbs (1.75 – 3 kg)
1½ - 2½ hrs.
Half Breast
2 – 5 lbs (900 g – 2.25 kg)
1¾ - 2 hrs.
TURKEY DELI PRODUCTS
Hot Dogs
1.6 – 2.6 oz (45 – 75 g) ea.
4 – 6 min.
Sausages
Sizes vary – cook to 165°F (74°C) end-point temperature.
Follow package directions.
WHOLE TURKEY – UNSTUFFED (by weight)
6 – 8 lbs (3 – 3.5 kg)
1 – 1¾ hrs.
8 – 10 lbs (3.5 – 4.5 kg)
1¼ - 2 hrs.
10 – 12 lbs (4.5 – 5.5 kg)
1½ - 2¼ hrs.
12 – 16 lbs (5.5 – 7 kg)
2 – 2¾ hrs.
16 – 22 lbs (7 – 10 kg)
2½ - 3½ hrs.
  • Recommended BBQ method
  • May be grilled with indirect heat method when prepared by marinating overnight
  • Bone, roll and tie breast for rotisserie grilling
  • Boneless cuts will take longer

* Time will vary greatly depending on method used, thickness of meat, temperature of barbeque, and weather conditions. Whenever possible, rely on a meat thermometer to determine doneness. For whole bird, the thermometer placed in thickest part of the breast must register 170°F (77°C) in the breast, or 180°F (82°C) in inner thigh, and should not touch bone. For turkey parts, ground turkey and sausages, the thermometer must registered 165°F (74°C).