Take the pheasant breasts off the grill when they reach 160 degrees Fahrenheit. When roasting pheasant, it’s important to roast at low temperature 250 to 325°F, cover and with moisture. Place on a lightly-greased baking dish and bake in a preheated 400 degree oven for 15 to 18 minutes or until breasts are just-cooked. Using a higher temperature helps to reduce the risk of contamination. When you cook pheasant, cook until the internal temperature is about 160 to 165°F, cover and set aside to allow carry over to finish the process to about 180°F.

A typical pheasant can be smoked in 2 to 3 hours at a smoking temperature around 250 F. Use a slightly higher temperature since pheasant is as prone to bacteria as turkey.
Roast the breast until it reaches 155 F in the thickest portion and heat a scant amount of oil over medium-high heat until it starts to smoke.
If your breasts do not have any skin, just put all of the herb mixture on the top of the breasts. Check the internal temperature of the thickest pheasant breast using an instant-read thermometer. Time and temperature will vary according to oven and size of pheasant.. Lay the breast skin-side down in the pan, … Put the pheasant breasts on a warm serving platter and cover it with aluminum foil for five minutes. Start by letting the pheasant breast reach room temperature and setting the oven to 225 F. Season the breast all over with kosher salt and freshly ground pepper and slide it in the oven on a rack set on top of a rimmed baking sheet. Pheasants are very low in fat.
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