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
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