Breadcrumb

Meat and Poultry Charts

Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. Explore the charts below to learn how to get great results every time you cook.

Beef, Lamb, and Veal Roasting Chart

Type Oven °F Timing Minimum Internal Temperature
and Rest Time
Beef
Rib roast, bone-in
4 to 6 lbs.
325 23 to 25 min/lb.
145 °F and allow to rest for at least 3 minutes
Rib roast, boneless
4 to 6 lbs.
325 Add 5-8 min/lb. to times above
Round or Rump Roast
2 ½ to 4 lbs.
325 30 to 35 min/lb.
Tenderloin roast, whole
4 to 6 lbs.
425 45 to 60 minutes total
Lamb
Leg, bone-in
5 to 7 lbs.
325 20 to 25 min/lb.
145 °F and allow to rest for at least 3 minutes
Leg, boneless
4 to 7 lbs.
325 20 to 25 min/lb.
Shoulder roast
3 to 4 lbs.
325 20 to 30 min/lb.
Veal
Rib Roast 4 to 5 lbs. 325 25 to 27 min/lb.
145 °F and allow to rest for at least 3 minutes
Loin
3 to 4 lbs.
325 34 to 36 min/lb.

Poultry Charts

Poultry Roasting Chart

The times shown below are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing.

Type Oven °F Timing Minimum Internal Temperature
and Rest Time
Chicken, whole
3 to 4 lbs 5 to 7 lbs.
350 1 ¼ to 1 ½ hours 2 to 2 ¼ hours
165 °F

Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.
Capon, whole
4 to 8 lbs.
350 2 to 3 hours
Cornish hen, whole
18 to 24 oz.
350 50 to 60 minutes
Duck, whole 4 to 6 lbs. 350 30 to 35 min/lb
Duck, legs or thighs 325 1 ¼ to 1 ½ hours
Young goose, whole 8 to 12 lbs. 325 2 ½ to 3 hours
Young goose, pieces or cut up 325 2 hours

Turkey Roasting Time by Size

The following times are based on an oven setting of 325 °F. A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Turkey Size Unstuffed Stuffed
4 to 6 lbs. (breast) 1 1/2 to 2 1/4 hours Not usually applicable
6 to 8 lbs. (breast) 2 1/4 to 3 1/4 hours 3 to 3 1/2 hours
8 to 12 lbs. 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 lbs. 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 lbs. 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 lbs. 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 lbs. 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours

Turkey Thawing Time

You can thaw turkey in a refrigerator set to 40 °F or below for approximately 24 hours for every 4 to 5 pounds. Allow about 30 minutes per pound for cold water thawing, changing the water every 30 minutes until the turkey is thawed. A turkey thawed in cold water should be cooked immediately.

Turkey Size Thaw in Refrigerator Thaw in Cold Water
4 to 12 lbs. 1 to 3 days 2 to 6 hours
12 to 16 lbs. 3 to 4 days 6 to 8 hours
16 to 20 lbs. 4 to 5 days 8 to 10 hours
20 to 24 lbs. 5 to 6 days 10 to 12 hours

Pork Charts

Pork Roasting Chart

Type Oven °F Timing Minimum Internal Temperature
and Rest Time
Fresh Pork
Loin roast, bone-in or boneless
2 to 5 lbs.
350 20 min/lb. 145 °F and allow to rest for at least 3 minutes
Crown roast
10 lbs.
350 12 min/lb.
Tenderloin
½ to 1 ½ lbs.
425-450 20 to 27 minutes total
Boston Butt 3 to 6 lbs. 350 45 min./lb.
Ribs 2 to 4 lbs. 350 1 ½ to 2 hours (or until fork tender)

Ham Cooking Chart

Set oven temperature to 325 °F.

Type Cut Weight (lbs.) Min/Lb Minimum Internal Temperature
and Rest Time
Smoked, cook before eating Whole, bone-in 10 to 14 18 to 20 145 °F and allow to rest for at least 3 minutes
Half, bone-in 5 to 7 22 to 25
Shank or butt portion, bone-in 3 to 4 35 to 40
Arm picnic shoulder, boneless 5 to 8 30 to 35
Shoulder roll (butt), boneless 2 to 4 35 to 40
Smoked ham, cooked Whole, bone in 10 to 14 15 to 18 Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F
Half, bone in 5 to 7 18 to 24
Arm picnic shoulder, boneless 5 to 8 25 to 30
Canned ham, boneless 3 to 10 15 to 20
Vacuum packed, boneless 6 to 12 10 to 15
Spiral cut, whole or half 7 to 9 10 to 18
Fresh ham, uncooked Whole leg, bone in 12 to 16 22 to 26 145 °F and allow to rest for at least 3 minutes
Whole leg, boneless 10 to 14 24 to 28
Half, bone in 5 to 8 35 to 40
Country ham
(whole, or half)
  1. Soak 4 to 12 hours in refrigerator.
  2. Cover with water, then boil 20 to 25 minutes per pound.
  3. Drain, glaze, and brown at 400 °F for 15 minutes.
 
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