ROASTING TIMETABLE

Beef Veal Lamb Pork Poultry

Cut Approx. Weight (pounds) Oven Temp. Thermometer Reading (after roasting) Thermometer Reading (after standing 5 min.) Cooking Time (minutes per pound)
Beef
Eye Round 2 to 3 325° 140° 145° (med. rare) 20 - 22
Rib*
(small end)		 4 to 6 325° 140°
155°		 145° (med. rare)
160° (medium)		 25 - 30
30 - 34
Round Tip
(Sirloin Tip)		 4 to 6 325° 140°
155°		 145° (med. rare)
160° (medium)		 25 - 30
30 - 35
Tenderloin
(whole)		 4 to 6 425° 140° 145° (med. rare) 45 - 60
(total time)
Tri-Tip
(Bottom Sirloin)		 1 1/2 to 2 425° 140° 145° (med. rare) 30 - 40
*Ribs that measure 6 to 7 inches from chine bone to tip of rib.
Veal
Rump
(boneless)		 2 to 3 325° - - 33 - 35
Loin
(bone-in)		 2 to 4 325° - - 34 - 36
Shoulder
(boneless)		 2 1/2 to 3 325° - - 31 - 34
Note: Smaller roasts require more minutes per pound than larger roasts.
Lamb
Leg Roast Whole
(bone-in)		 12 325° 140°
155°		 145° (med. rare)
160° (medium)		 15 - 20
20 - 25
Shoulder Roast
(boneless)		 3 1/2 to 5 325° 140°
155°		 145° (med. rare)
160° (medium)		 30 - 35
35 - 40
Sirloin Half 3 to 4 325° 140°
155°		 145° (med. rare)
160° (medium)		 25 - 30
35 - 40
Pork
  Pounds Oven
Temp		 Internal Internal After 5 min Minutes per pound
Loin Center
(bone-in)		 2 to 5 325° 155° 160° (medium) 20 - 25
Top Loin
(boneless)		 2 to 4 325° 155° 160° (medium) 23 - 33
Crown 6 to 10 325° 165° 170° (well) 20 - 25
Tenderloin 1/2 to 1 425° 155° 160° (medium) 27 - 29
Pork Shoulder/Butt Roast 8 325 165 - 170 170° (well) 23-25
Shoulder/Picnic Ham (uncooked) 3 to 10 325° 185° Preheat oven to 450° 27 - 29
Ham (labeled "Cook Before Eating") 5 to 7 325° 160°   20
  10 - 15 325° 160°   18 - 20
Ham (labeled "Fully Cooked" or "Ready To Eat") whole 325° 140°   15 - 18
  half 325° 140°   18 - 24
Spareribs - 325° - - 1 1/2 - 1 3/4 hrs
Note: Smaller roasts require more minutes per pound than larger roasts. All pork should be cooked to 160°; however, 170° is recommended for some cuts for best flavor.
Poultry
Chicken Whole
(not stuffed)		 3 to 3 1/2 375° - - 1 3/4 - 2 hrs
Goose Whole
(not stuffed)		 6 to 10
10 to 14		     ½ hr 425°  and ¾ - 1 ½ hr at 350°
½ hr  425° 1 ½ - 2 ½ hr at 350°		  
Rock Cornish Hen 1 to 1 1/2 350° - - 1 - 1 1/4 hrs
Turkey Whole
(stuffed)		 6 to 8
8 to 12
12 to 16
16 to 20		 325°
325°
325°
325°		 -
-
-
-		 -
-
-
-		 3 - 3 1/2 hrs
3 1/2 - 4 1/2 hrs
4 - 5 hrs
4 1/2 - 5 1/2 hrs
Turkey Whole
(not stuffed)		 6 to 8
8 to 12
12 to 16
16 to 20		 325°
325°
325°
325°		 -
-
-
-		 -
-
-
-		 2 1/4 - 3 1/4 hrs
3 - 4 hrs
3 1/2 - 4 1/2 hrs
4 - 5 hrs
Turkey Breast
(bone-in)		 2 to 4
3 to 5
5 to 7		 325°
325°
325°		 -
-
-		 -
-
-		 1 1/2 - 2 hrs
1 1/2 - 2 1/2 hrs
2 - 2 1/2 hrs
Note: Times given are for unstuffed birds unless noted. Stuffed birds, other than turkey, require 15 to 30 minutes longer. Begin checking turkey doneness about one hour before end of recommended roasting time. For prestuffed turkeys, follow package directions very carefully-do not use this timetable.
 
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