Roasting Timetable Chart

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Beef Roasting Timetable

Cut Approx. Weight (pounds) Oven Temp. Thermometer Reading (after roasting) Thermometer Reading (after standing 5 min.) Cooking Time (minutes per pound)
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 Roasting Timetable

Cut Pounds Oven Temp
Minutes Per Pound
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 Roasting Timetable

Cut Pounds
Oven Temp
Internal Internal After 5 Min
Min. Per Pound
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 Roasting Timetable

Cut 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 Roasting Timetable

Cut Pounds Oven Temp
Cooking Time

(not stuffed)
3 to 3 1/2 375° - - 1 3/4 - 2 hrs
Goose Whole
(not stuffed)
6 to 10
10 to 14
½hr 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.

Roasting Tips

  1. Use a meat thermometer to insure the meat has reached the desired (and safe) temperature.
  2. Roasts should be removed from the refrigerator at least 30 minutes, up to one hour before they go in the oven.
  3. Frozen meats should be completely thawed in the refrigerator, in their original wrappings before roasting.  This will help the meat retain as much moisture as possible.  Avoid thawing in the microwave. See table below for thawing times.
  4. Extra lean roasts will benefit from barding.  Some beef has been bred to be so lean that the meat dries out during the roasting process.  You can can wrap the cut with bacon, or if you don't want to add that flavor to the meat then you can ask the butcher for some beef fat.  Place a few pieces of fat along the top side of the roast and tie with a string.

Refrigeration and Storage Limits and Thaw Times

Meat
Refrigerate*
Freeze*

Thaw*

 Beef roasts
 5-8 days
 6-12 months
 4-7 hours a pound
 Beef steaks
 3-5 days
 6-12 months  8-12 hours a pound
 Veal roasts
 5-6 days
 6-9 months
 4-7 hours a pound
 Veal chops
 2-4 days
 6-9 months  8-12 hours a pound
 Ground meat
 1-2 days
 3-4 months
 8-12 hours a pound
 Stew meat
 2-3 days
 6-12 months
 8-12 hours a pound

*Refrigerator temp 40F
*Freezer temp: 0F
*Thaw in the refrigerator

 

author

Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of GourmetSleuth.com she spends most waking hours writing, cooking, eating, gardening and traveling.