Approximate Grilling Times for Meat and Poultry.

Approximate Grilling Times for Meat and Poultry

 

 

Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal temperature and doneness. For approximate cooking times for use in meal planning, see the following chart compiled from various resources. Times are based on meat at refrigerator temperatures. Remember that outdoor grills can vary in heat. When using a barbecue sauce, apply during the last 15 to 30 minutes of grilling to prevent excess browning or burning. NOTE: When using indirect heat (smoking), the grill must be covered with its lid.

 

ITEM

SIZE

GRILLING TIME

INTERNAL TEMP IN DEGREES F

 

BEEF

 

Steaks

3/4" thick

3 to 4 min./side

4 to 5 min./side

Medium rare 145

Medium 160

 

Kabobs

1-inch cubes

3 to 4 min./side

145 to 160

 

Hamburger patties

1/2" thick

3 min. per side

Medium 160

 

Roast, rolled rump (indirect heat)

sirloin tip (indirect heat)

4 to 6 lbs.

3 1/2 to 4 lbs.

18 to 22 min./lb.

20 to 25 min./lb.

145 to 160

 

Ribs, Back

cut in 1-rib portions

10 min./side

Medium 160

 

Tenderloin

Half, 2 to 3 lbs.

Whole, 4 to 6 lbs.

10 to 12 min./side

12 to 15 min./side

Medium rare 145

Medium 160

 

HAM

 

Fully cooked (indirect heat)

any size

8 to 10 min./lb.

140

 

Cook-before-eating (indirect heat)

Whole, 10 to 14 lbs.

Half, 5 to 7 lbs.

Portion, 3 to 4 lbs.

10 to 15 min./lb.

12 to 18 min./lb.

30 to 35 min./lb.

160

 

LAMB

 

Chops, shoulder, loin, or rib

1" thick

5 min./side

145 to 160

 

Steaks, sirloin, or leg

1" thick

5 min./side

145 to 160

 

Kabobs

1" cubes

4 min./side

145 to 160

 

Patties, ground

4 oz., 1/2" thick

3 min./side

Medium 160

 

Leg, butterflied

4 to 7 lbs.

40 to 50 min. total

145 to 160

 

OSTRICH or EMU

 

Fan filets, steaks, or kabobs

3/4" thick

3 min./side

Medium rare 145

 

Patties, ground

1/2" thick

3 min./side

Medium 160

 

PORK, Fresh

 

Chops, bone-in or boneless

3/4" thick

1 1/2" thick

3 to 4 min./side

7 to 8 min./side

Medium 160

 

Tenderloin

1/2 to 1 1/2 lbs.

15 to 25 min. total

Medium 160

 

Ribs (indirect heat)

2 to 4 lbs.

1 1/2 to 2 hrs.

160

 

Patties, ground

1/2" thick

4 to 5 min./side

Medium 160

 

VEAL

 

Chops, steaks

1" thick

5 to 7 min./side

145 to 160

 

Roast, boneless (indirect heat)

2 to 3 lbs.

18 to 20 min./lb.

145 to 160

 

VENISON

 

Roast, saddle, or leg

6 to 7 lbs.

25 to 30 min./lb.

145 to 160

 

Steaks

3/4" thick

4 to 5 min./side

6 to 7 min./side

Medium rare 145

Medium 160

 

CHICKEN

 

Whole (indirect heat), not stuffed

broiler fryer

roasting hen

Capon

Cornish hens

 

3 to 4 lbs.

5 to 7 lbs.

4 to 8 lbs.

18 to 24 oz.

 

60 to 75 min.

18 to 25 min./lb.

15 to 20 min./lb.

45 to 55 min.

 

180 as measured in the thigh

 

Breast halves, bone-in

boneless

6 to 8 oz. each

4 oz. each

10 to 15 min./side

6 to 8 min./side

170

 

Other parts: Legs or thighs

Drumsticks

Wings, wingettes

4 to 8 oz.

4 oz.

2 to 3 oz.

10 to 15 min./side

8 to 12 min./side

8 to 12 min./side

180

 

DUCK or GOOSE

 

Duckling, whole (indirect heat)

Quartered (indirect heat)

4 1/2 lbs. (not stuffed)

2 1/2 hrs.

1 hr., 25 min.

180 to 185

 

Goose, whole (indirect heat)

8 to 12 lbs.

18 to 20 min./lb.

180 to 185

 

TURKEY

 

Whole turkey (indirect heat)

8 to 12 lbs.

12 to 16 lbs.

16 to 24 lbs.

2 to 3 hrs.

3 to 4 hrs.

Not recommended

180 as measured in the thigh

 

Breast, bone-in

boneless

4 to 7 lbs.

2 3/4 to 3 1/2 lbs.

1 to 1 3/4 hrs.

Not recommended

170

 

Thighs, drumsticks (indirect heat)

Direct heat (pre-cook 1 hr.)

8 to 16 oz.

1 1/2 to 2 hrs.

8 to 10 min./side

180

 

Boneless turkey roll (indirect heat)

2 to 5 lbs.

5 to 10 lbs.

1 1/2 to 2 hrs.

2 to 3 1/2 hrs.

170 to 175

 

 

 

 

For Further Information Contact:

Meat and Poultry Hotline:

1-800-535-4555 (Toll-free Nationwide)

(202) 720-3333 (Washington, DC area)

1-800-256-7072 (TDD/TTY)

 

Source: USDA