Minutes & Temps
Time your meal

Pheasant in the grill.40-45 minutes at 338°F

Whole pheasant, 900 g-1.2 kg. A useful starting range, with the details that matter.

°F · oz/lb°C · g/kg

Make it your portion.

One piece or reference portion, rather than total basket load.
Stay within your appliance’s supported temperatures.

Changing the size or temperature gives a modelled estimate. How it works

Typical range

Pheasant, your setting

40-45minutes

at 338°F

Check at 40 min Turn around 20 min

Based on Weber: cooking chart.

Source entry: Whole pheasant/guinea fowl. Portion controls describe one piece or planning portion; they are separate from the manufacturer’s total basket load.

From preheat to the final check.

  1. 1

    Preheat

    338°F; follow your appliance instructions.

  2. 2

    Cook

    40-45 minutes; keep pieces evenly spaced.

  3. 3

    Turn

    At about 20 minutes, turn or shake.

  4. 4

    Check

    165°F at the center; Poultry.

  5. 5

    Rest

    No mandatory USDA rest time for this food.

A quick size comparison.

The source reference is marked below. Other rows are modelled estimates at your selected settings.

Pheasant cooking time by reference size
Reference sizeTypical timeBasis
18 oz25-29 minutesModel estimate
36 oz40-45 minutesSource reference
72 oz1 h 2 min to 1 h 11 minModel estimate

Same food. Different details.

Print the grill chartSafe internal temperature

A frozen estimate is not supported for this method. Thaw safely before using the reference range.

A few things worth knowing.

How long does pheasant take in the grill?

For Whole pheasant, 900 g-1.2 kg, the chart baseline is 40-45 minutes at 338°F. Adjusted sizes and temperatures are modelled estimates.

What makes pheasant cook faster or slower?

Use evenly sized pieces so the center and outside finish closer together. Thickness, initial temperature and appliance output also matter. A total basket weight does not describe the thickness of each piece.

Can I cook pheasant from frozen?

This method has no supported frozen model. Thaw safely first and use the reference shape.

When should I start checking?

Check at 40 minutes for this setting. Keep cooking if the center has not reached the appropriate safety endpoint or texture. A timer is a reminder to check.

How do I know when pheasant is done?

Check the thickest part, away from bone. Whole birds: also check the inner thigh and wing; stuffing must reach 165°F. A thermometer beats any timer.

Next on the menu?

More grill times
Chicken breastBoneless chicken thighsChicken leg quartersCornish hen

Where this range comes from.

Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.