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Meat and Poultry Roasting Charts

Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325 °F or higher. Explore the charts below to learn how to get great results every time you cook.

Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.

Meat Charts

Beef, Lamb, Pork and Veal Roasting Chart

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Minimum internal temperature = 145 °F.

Allow to rest for at least 3 minutes.
Type Oven °F Timing
Beef
Rib roast, bone-in
4 to 6 lbs.
325 23 to 25 min/lb.
Rib roast, boneless
4 to 6 lbs.
325 28 to 33 min/lb.
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.
7 to 9 lbs.
325 20 to 25 min/lb.
10 to 15 min/lb.
Leg, boneless, rolled
4 to 7 lbs.
325 25 to 30 min/lb.
Shoulder roast
3 to 4 lbs.
325 30 to 35 min/lb.
Fresh Pork
Loin roast, bone-in or boneless
2 to 5 lbs.
350 20 min/lb.
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)
Veal
Rib roast
4 to 5 lbs.
325 25 to 27 min/lb.
Loin
3 to 4 lbs.
325 34 to 36 min/lb.

Ham Cooking Chart

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Set oven temperature to 325 °F
Type Weight Timing
Smoked Ham, cook before eating

Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole, bone-in 10 to 14 lbs. 18 to 20 min/lb.
Half, bone-in 5 to 7 lbs. 22 to 25 min/lb.
Shank or butt portion, bone-in 3 to 4 lbs. 35 to 40 min/lb.
Arm picnic shoulder, boneless 5 to 8 lbs. 30 to 35 min/lb.
Shoulder roll (butt), boneless 2 to 4 lbs. 35 to 40 min/lb.
Smoked Ham, cooked

Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140 °F and all others to 165 °F.
Whole, bone in 10 to 14 lbs. 15 to 18 min/lb.
Half, bone in 5 to 7 lbs. 18 to 24 min/lb.
Arm picnic shoulder, boneless 5 to 8 lbs. 25 to 30 min/lb.
Canned ham, boneless 3 to 10 lbs. 15 to 20 min/lb.
Vacuum packed, boneless 6 to 12 lbs. 10 to 15 min/lb.
Spiral cut, whole or half 7 to 9 lbs. 10 to 18 min/lb.
Fresh ham, uncooked

Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole leg, bone in 12 to 16 lbs. 22 to 26 min/lb.
Whole leg, boneless 10 to 14 lbs. 24 to 28 min/lb.
Half, bone in 5 to 8 lbs. 35 to 40 min/lb.
Country ham

Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
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 the ham and cook at 400 °F for 15 minutes to brown.

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.

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Minimum internal temperature = 165 °F

Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.
Type Oven °F Timing
Chicken, whole
3 to 4 lbs
5 to 7 lbs.
350 1 ¼ to 1 ½ hours
2 to 2 ¼ hours
Chicken, breast halves, bone-in
6 to 8 oz.
350 30 to 40 minutes
Chicken, breast halves, boneless
4 oz.
350 20 to 30 minutes
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 (do not stuff)
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

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Set oven temperature to 325 °F.

Minimum internal temperature = 165 °F
Turkey Size Unstuffed Stuffed
4 to 6 lbs. (breast) 1 ½ to 2 ¼ hours Not usually applicable
6 to 8 lbs. (breast) 2 ¼ to 3 ¼ hours 3 to 3 ½ hours
8 to 12 lbs. 2 ¾ to 3 hours 3 to 3 ½ hours
12 to 14 lbs. 3 to 3 ¾ hours 3 ½ to 4 hours
14 to 18 lbs. 3 ¾ to 4 ¼ hours 4 to 4 ¼ hours
18 to 20 lbs. 4 ¼ to 4 ½ hours 4 ¼ to 4 ¾ hours
20 to 24 lbs. 4 ½ to 5 hours 4 ¾ to 5 ¼ hours

Turkey Thawing Time

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To thaw in a refrigerator, allow about 24 hours for every 4 to 5 pounds.

For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing.
Turkey Size Thaw in Refrigerator
(set to 40 °F or below)
Thaw in Cold Water
(change water every 30 minutes)
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
Date Last Reviewed