Grilling poultry is a great way to watch your waistline and enjoy a delectable variety of dishes.

Duck, Cornish Game Hens, Turkey, and Chicken offer the griller a taste that is wholesome and easy to master.

POULTRY

Whole Duck 4 ½ -5lbs, serves 3-4 Use string and tie legs and wings close to body. Remove the cooking grid and center drip pan on lava rocks. Skewer and balance duck on spit. Spit-roast until internal temperature reaches 180 F. Let stand for 10 minutes before you carve it. Whole

Turkey 9-10lbs, serves 8-10 Remove cooking grid and place drip pan with 1-2" of water directly on lava rocks on half of the grate. Replace cooking grid. Preheat grill for 10 minutes. Put turkey breast side up on grid above drip pan. Roast using indirect heat with the hood closed until the internal temperature reaches 185 F. Let stand for 10 minutes, then carve.

Whole Chicken{Fryer/Broiler} 2 ½ -3lbs, serves 3-4 Remove cooking grid and place drip pan on lava rocks. Tie wings and legs close to the body. Skewer and balance chicken on spit. Spit roast on medium for 1-1 ½ hour until internal temperature reaches 185 F. Let stand for 10 minutes, then carve.

Chicken Pieces 2 ½ -5lbs, serves 4-8 Preheat grill for 10 minutes. Cook for 35-45 minutes until juices run clear on low. Turn several times, brushing with sauce the last 15 minutes if so desired.