Instructions: Turkey, duck and goose should be cooked to 180 degrees F (80 degrees C).

Clear juices are not a good indicator of doneness. Depending on the age of the bird, the juices might not run clear until the bird is overcooked.

Turkey

Cut Method Heat Time Internal Temp.

(minimum)

Whole Turkey

8 to 12 pounds Indirect Medium 2 to 3 hours 180 F (80 C)

12 to 16 pounds Indirect Medium 3 to 4 hours 180 F (80 C)

16 to 24 pounds NOT RECOMMENDED

Breasts

8 ounces Direct High 10 - 15 min. side 180 F (80 C)

Thighs and Drumsticks

8 to 16 ounces Direct High 10 - 15 min. side 180 F (80 C)

Boneless Turkey Roll

2 to 5 pounds Indirect Medium 1 1/2 to 2 hours 180 F (80 C)

5 to 10 pounds Indirect Medium 2 to 3 1/2 hours 180 F (80 C)

Duck or Goose

Cut Method Heat Time Internal Temp.

(minimum)

Whole Duckling

4 1/2 pounds Indirect Medium 2 1/2 hours 180 F (80 C)

Quartered Duckling Indirect Medium 85 min. 180 F (80 C)

Whole Goose

8 to 12 pounds Indirect Medium 18 to 20 min./pound 180 F (80 C)

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