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Roasting Charts

Poultry Roasting Chart

Type of BirdWeightOven TemperatureCookingTimeInternal Temp in °F
Capon, whole5 - 7lbs350°1¾ to 2½ hrs180°
Chicken, whole2½ - 3lbs
3½ - 4lbs
4½ - 5lbs
5 - 6lbs
375°
375°
375°
350°
1 to 1¼ hrs
1¼ to 1¾ hrs
1½ to 2 hrs
1¾ to 2½ hrs
180°
180°
180°
180°
Cornish Game Hens 1¼ - 1½lbs350°1 to 1¼ hrs 180°
Duck3 - 5lbs375°1 to 1¾ hrs180°
Goose7 - 8lbs
8 - 10lbs
10 -12lbs
350°
350°
350°
2 to 2½ hrs
2½ to 3hrs
3 to 3½
180°
180°
180°
Pheasant2 - 3lbs350°1½ to 1¾ hrs160°
Quail4 - 6 ozs425°20 minutes160°
Turkey Breast, whole4 - 6lbs
6 - 8lbs
325°
325°
1½ to 2¼ hrs
2¼ to3 ¼ hrs
170°
170°
Turkey, unstuffed8 - 12lbs
12 -14lbs
14 -18lbs
18 -20lbs
20-24lbs
325°
325°
325°
325°
325°
2¾ to 3 hrs
3 to 3¾ hrs
3¾ to 4¼ hrs
4¼ to 4½ hrs
4½ to 5 hrs
180°
180°
180°
180°
180°
Turkey Drumstick1 - 1½lbs325°1¼ to 1¾180°
Check out this page "Turkey Basics: Safe Cooking" at www.fsis.usda.gov
Meat should be placed with the fat side up, if the meat is boneless a rack should be placed under it. Meat with a bone does not need a rack. If you are cooking meat that does have the bone, it will cook faster, cooking time will be reduced by approx. 7-8 minutes per pound. A shallow roasting pan works well. Unless your recipe says otherwise, do not add liquid and do not cover. Use a meat thermometer and remove the meat 5° before it reaches desired temperature. After removing the meat cover with foil and let rest 15 minutes before serving. The meat's temperature will rise 5° during this time. Since ovens vary in accuracy it is highly recommended you use a thermometer.

Beef Roasting Chart

CutWeightOven TemperatureCookingTimeInternal Temp in °F
Boneless rolled rump roast4-6lbs325°1¾ to 2¾ hrs160°
Boneless sirloin roast4-6lbs325°2¼ to 3 hrs
2¾ to 3½ hrs
145° med. rare
160° medium
170° well done
Eye round roast2-3lbs325°1½ to 2 hrs
1¾ to 2¼ hrs
145° med. rare
160° medium
170° well done
Rib roast4-6lbs350°1¾ to 2¼ hrs
2¼ to 2¾ hrs
145° med. rare
160° medium
170° well done
Rib eye roast4-6lbs350°1½ to 2 hrs
2 to 2½ hrs
145° med. rare
160° medium
170° well done
Tenderloin roast
Half
Whole

2- 3lbs
4-6lbs
425°½ to ¾ hr
¾ to 1 hr
1 to 1½ hrs
145° med. rare
155° medium
160° med. Well
Round tip roast3-5lbs
6-8lbs
325°1¾ to2½ hrs
2½ to3½ hrs
145° to 160°
145° to 160°
Top round roast4-6lbs 325°1½ to 2¾hrs145° to 160°

Pork Roasting Chart

CutWeightOven TemperatureCookingTimeInternal Temp in °F
Boneless loin roast
Single loin
Double loin (tied)

2-3lbs
3-5lbs
325°
1¼ to1¾hrs
1¾ to 2½hrs
160°
Bone-In loin roast3-5lbs325°1¼ to 2hrs160°
Loin back ribs,
* spareribs
2-4lbs325°45min to 1hrWell until tender
* Country-style ribs2-4lbs350°1½ to 2hrsWell until tender
Sirloin or Blade roast3-4lbs325°1¾ to2½hrs170°
Loin center rib roast (backbone loosened)3-4lbs325°1½ to 2½hrs160°
Crown roast6-8lbs325°2 to3½hrs160°-170°
Tenderloin¾ -1lbs425°25 to 35 min.160°
Ham (fully cooked)
Boneless portion
Boneless half
Smoked picnic

3-4lbs
4-6lbs
5-8lbs
325°
1 to 1½hrs
1¼ to 2hrs
2 to 4hrs
140° (reheat)
Ham (cook-before-eating)
Bone-in whole
Bone-in half

3-5lbs
7-8lbs
325°
1¾ to 3hrs
2½ to 3¼hrs
160°
* Note: Pork should be cooked until juices run clear.
* Pork Ribs - Bake in a covered dish with 1" water for approx 1 hour at 325°. Drain off fat and water. Broil 5-10 minutes to brown and add BBQ sauce, if desired.
*My personal opinion is that ribs are always better on the grill !!

Lamb Roasting Chart

CutWeightOven TemperatureCookingTimeInternal Temp in °F
Boneless leg roast4-7lbs325°2 to 4hrs145° med. rare
160° medium
170° well
Bone-in leg roast5-7lbs
7-9lbs
325°2 to 3½hrs
2¼ to 3¾hrs
145° med. rare
160° medium
170° well
Shoulder, boneless3½ - 5lbs325°2 to 3½hrs145° med. rare
160° medium
170° well
Leg, shank half3-4lbs325°1¾ to 3hrs145° med. rare
160° medium
170° well
Leg, sirloin3-4lbs325°1½ to 3hrs145° med. rare
160° medium
170° well

Veal & Venison Roasting Chart

CutWeightOven TemperatureCookingTimeInternal Temp in °F
Veal boneless breast roast2½ - 3½lbs325°1¾ to 2¼hrs160°
Veal boneless shoulder or rump roast2½ - 3lbs325°2 to 2¾hrs160°
Veal loin roast3-4lbs325°1¾ to 2½hrs160°
Veal rib roast4-5lbs325°1¾ to 2½hrs160°
Venison
Round, Rump, Loin or Rib roast
3-4lbs325°1 to 1½hrs160°

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