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
Download Meat Roasting Chart as PDF
Minimum internal temperature = 145 °F. Allow to rest for at least 3 minutes.
|
TypeOven °FTiming
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
Download Ham Cooking Chart as PDF
Set oven temperature to 325 °F
|
TypeWeightTiming
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- Soak 4 to 12 hours in refrigerator.
- Cover with water, then boil 20 to 25 minutes per pound.
- 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.
Download Poultry Roasting Chart as PDF
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.
|
TypeOven °FTiming
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
Download Turkey Roasting Chart as PDF
Set oven temperature to 325 °F. Minimum internal temperature = 165 °F
|
Turkey SizeUnstuffedStuffed
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
Download Turkey Thawing Chart as PDF
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 SizeThaw 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
|
How long does chicken cook for at 325?
Bake at 325F uncovered for about 60 minutes until the internal temperature reaches 165F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken breasts in the juices 30-40 minutes into baking. Remove from the oven, let rest for 5 minutes and serve your perfectly baked chicken breast.
Is it better to roast a chicken at 325 or 350?
You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
What is the cooking time per pound of chicken?
Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest).
How do you calculate cooking time for chicken?
As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF (190ºC). Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins.