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.