| POULTRY Cooking Temperatures and Times | ||||
| Oven Cooked | Approximate Cooking Time | |||
| Type | Temp. | Weight | Unstuffed | Stuffed |
| Chicken | 350°F | 2 1/2-3 lbs 3-4 lbs 4-6 lbs |
1 1/4-1 1/2 hrs 1 1/2-1 3/4 hrs 1 3/4-2 hrs |
1 1/2-1 3/4 hrs 1 3/4-24 hrs 2-2 1/4hrs |
| Turkey, whole
Breast, half |
325°F | 8-12 lbs 12-14 lbs 14-18 lbs 18-20 lbs 20-24 lbs 2-3 lbs 4-6 lbs 6-8 lbs 3/4-1 lb 3/4-1 lb 6-8 oz |
2 3/4-3 hrs 3-3 3/4 hrs 3 3/4-4 1/4 hrs 4 1/4-4 1/2 hrs 4 1/2-5 hrs 50-60 min 1 1/2-1 1/4 hrs 2 1/4-3 1/4 hrs 2-2 1/4 hrs 1 3/4-2 hrs 1 3/4-2 1/4 hrs |
3-3 1/2 hrs 3 1/2-4 hrs 4-4 1/4 hrs 4 1/4-4 3/4 hrs 4 3/4-5 1/2 hrs |
| Duck | 350°F | 4-5 lbs | 2-2 1/2 hrs | 2 1/2-2 3/4 hrs |
| BEEF Cooking Temperatures and Times | |||||||
| Oven Baked | Approximate Cooking Time (Minutes per pound) | ||||||
| Cut | Oven Temp. |
Weight | Rare (140°F) |
Med-rare (145°F) |
Medium (160°F) |
Med-well (165°F) |
Well (170°F) |
| Standing rib (ribs 6-7 inches long) | 300-325°F | 6-8 lbs | 23-25 min | 24-28 min | 27-30 min | 28-34 min | 32-35 min |
| Rib roast (chine bone removed) |
350°F | 4-6 lbs 6-8 lbs |
18-22 min 15-18 min |
22-26 min 18-22 min |
28-34 min 22-28 min |
34-36 min 28-30 min |
36-38 min 30-32 min |
| Rib eye roast | 350°F | 4-6 lbs | 18-20 min | 20-22 min | 20-24 min | 22-24 min | 22-26 min |
| Eye round roast | 325°F | 2-3 lbs | 35-38 min | 35-45 min | 45-53 min | 45-60 min | 55-68 min |
| Round tip roast | 325°F | 3-4 lbs 6-8 lbs |
28-30 min 16-18 min |
30-35 min 18-20 min |
38-45 min 23-25 min |
45-48 min 25-28 min |
48-50 min 28-30 min |
| Sirloin tip | 300-325°F | 3 1/2-4 lbs | 35 min | 36 min | 38 min | 39 min | 40 min |
| Rolled rib | 300-325°F | 5-7 lbs | 32 min | 35 min | 38 min | 43 min | 48 min |
| Rolled rump | 300-325°F | 4-6 lbs | 25 min | 26 min | 28 min | 29 min | 30 min |
| Whole tenderloin | 425°F | 4-5 lbs | 45-60 min total | 50-60 min total | 60-70 min total | ||
| Half tenderloin | 425°F | 2-3 lbs | 35-40 min total | 45-50 min total | |||
| Meatloaf | 350°F | 1 1/2 lb | 1 1/4 hr total | ||||
| LAMB Cooking Temperatures and Times | ||||
| Oven cooked at 325°F | Approximate Cooking Time (Minutes per pound) | |||
| Cut | Weight | Med-Rare (145°F) |
Medium (160°F) |
Well Done (170°F) |
| Whole leg | 5-7 lbs 7-9 lbs |
15-20 min 20-25 min |
20-25 min 25-30 min |
25-30 min 30-35 min |
| Leg shank half | 3-4 lbs | 25-30 min | 30-40 min | 35-45 min |
| Leg sirloin half | 3-4 lbs | 25 min | 35 min | 45 min |
| Leg roast (boneless) | 4-7 lbs | 20 min | 25 min | 30 min |
| Rib roast or rack (cook at 375°F) |
1 1/2-2 1/2 lbs | 30 min | 35 min | 40 min |
| Crown roast, unstuffed (cook at 375°F) |
2-3 lbs | 25 min | 30 min | 35 min |
| Shoulder roast | 4-6 lbs | 20 min | 25 min | 30 min |
| Shoulder roast (boneless) | 3 1/2-6 lbs | 35 min | 40 min | 45 min |
| PORK Cooking Temperatures and Times | ||||||
| Oven cooked at 350°F |
Cut | Weight | Meat Thermometer Reading |
Approximate Cooking Time (Minutes per pound) |
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| Fresh pork | Crown roast Center loin roast (with bone) Boneless top loin roast Blade loin or sirloin Rolled loin Whole leg (fresh ham – bone-in) Whole leg (fresh ham, rolled) Half leg (bone-in) Leg half, shank or butt portion Boston butt Boston shoulder Tenderloin (roast at 425°-450°F) Picnic shoulder Rolled picnic shoulder Cushion style shoulder Spare ribs |
6-10 lbs 3-5 lbs 2-4 lbs 3-4 lb 3-5 lb 12-16 lbs 10-14 lbs 5-8 lbs 3-4 lbs 3-6 lbs 4-6 lbs 1/2-1 1/2 lbs 5-8 lbs 3-5 lbs 3-5 lbs 3 lbs |
160°F 160°F 160°F 170°F 170°F 170°F 170°F 170°F 160°-170°F 160°-170°F 170°F 160°F 170°F 170°F 170°F Well done |
20 min 20 min 20 min 40-45 min 35-40 min 22-26 min 24-28 min 35-40 min 40 min 45 min 40-45 min 25-35 min total 30-35 min 35-40 min 30-35 min 1 1/2-2 1/2 hrs total |
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| Cured and smoked | Arm picnic shoulder (bone-in) Shoulder boneless roll |
5-8 min 2-3 min |
170°F 170°F |
30 min 35-45 min |
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| Ham – Smoked, cook before eating | Half ham – bone-in Whole ham Whole ham |
5-7 lbs 10-14 lbs 14-16 lbs |
160°F 160°F 160°F |
25-30 min 18-20 min 15-18 min |
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| Ham – Smoked fully cooked pork (heat at 325°F) |
Half ham – bone-in Half ham – boneless Whole ham – bone-in Whole ham – boneless Whole ham – boneless |
5-7 lbs 3-4 lbs 12-14 lbs 6-8 lbs 14-16 lbs |
140°F 140°F 140°F 140°F 140°F |
18-20 min 25-30 min 15 min 10-12 min 5-7 min |
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