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 | ---- | ---- | ---- | ---- |
| 6 to 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 | 165 F (75 C) |
| Quartered Duckling | Indirect | Medium | 85 min. | 165 F (75 C) |
| Whole Goose | ---- | ---- | ---- | ----- |
| 8 to 12 pounds | Indirect | Medium | 18 to 20 min./pound | 165 F (75 C) |
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