Cooking times may vary depending on: the temperature of the meat going into the oven, the accuracy of the oven’s thermostat, how many times the oven door is opened during cooking.
Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).
Cook boneless cuts to an end-point internal temperature of 165°F (74°C), using a digital meat thermometer inserted deep into the meat.
Barbeques should be kept closed as much as possible while cooking turkey cuts. Never re-use tools, plates or platters that touched raw turkey. Use the temperatures noted above to determine when turkey cuts are cooked safely on the barbeque.