Meat and Poultry Roasting Chart
If you prefer, you may choose to cook these meats and poultry to higher temperatures.…If you prefer, you may choose to cook these meats and poultry to higher temperatures.
| Red Meat, Type | Oven °F | Timing | Minimum Internal Temperature & Rest Time |
|---|---|---|---|
| BEEF, FRESH | |||
| Beef, rib roast, bone-in; 4 to 8 pounds | 325 | 23 to 30 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Beef, rib roast, boneless; 4 pounds | 325 | 39 to 43 min/lb | |
| Beef, eye round roast; 2 to 3 pounds | 325 | 20 to 22 min/lb | |
| Beef, tenderloin roast, whole; 4 to 6 lbs | 425 | 45 to 60 minutes total | |
| Beef, tenderloin roast, half; 2 to 3 lbs | 425 | 35 to 45 minutes total | |
| POULTRY: Times 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. | |||
| Turkey, whole; | 325 | 30 min/lb | 165 °F and check the internal temperature in the innermost part of the thigh, innermost part of the wing and the thickest part of the breast. |
| Chicken, whole; 4 to 8 pounds | 375 | 20 to 30 min/lb | |
| CAPON, whole; 4 to 8 pounds | 375 | 20 to 30 min/lb | |
| CORNISH HENS, whole; 18 to 24 oz. | 350 | 50 to 60 minutes total | |
| DUCK, domestic, whole | 375 | 20 min/lb | |
| DUCK, wild, whole | 350 | 18 to 20 min/lb | |
| GOOSE, domestic or wild, whole | 325 | 20 to 25 min/lb | |
| PHEASANT, young, whole, 2 pounds | 350 | 30 min/lb | |
| QUAIL, whole | 425 | 20 minutes total | |
| LAMB | |||
| Lamb, leg, bone-in; 5 to 9 pounds Lamb, leg, boneless; 4 to 7 pounds |
325 | 20-26 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Lamb, crown roast; 3 to 4 pounds | 375 | 20-30 min/lb | |
| PORK, FRESH | |||
| Pork, loin roast, bone-in; 3 to 5 pounds | 325 | 20-25 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Pork, loin roast boneless; 2 to 4 pounds | 325 | 23-33 min/lb | |
| Pork, crown roast; 6 to 10 lbs | 325 | 20-25 min/lb | |
| Pork, tenderloin; ½ to 1½ lbs | 425 | 20-30 minutes total | |
| PORK, CURED | |||
| Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds | 325 | 18-20 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds | 325 | 22-25 min/lb | |
| Ham, fully cooked, bone-in; Whole, 14 to 16 pound | 325 | 15-18 min/lb | 140 °F |
| Ham, fully cooked, bone-in; Half, 7 to 8 pounds | 325 | 18-25 min/lb | 140 °F |
| Ham, fully cooked, boneless; 3 to 4 lbs | 325 | 27-33 min/lb | 140 °F |
| Ham, country, dried | (see label directions) | ||
| VEAL | |||
| Veal, boneless roast, rump or shoulder; 2 to 3 pounds | 325 | 25-30 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Veal, bone-in roast, loin; 3 to 4 pounds | 325 | 30-34 min/lb |
Hope can give you a reference for roast !
