 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Some of the images you see on this site came from:
you can click on this logo and go see all the cool stuff she has, including items of interest for anyone who likes to sew or cross stitch. |
|
|
Roasting Charts
Poultry Roasting Chart | ||||
| Type of Bird | Weight | Oven Temperature | CookingTime | Internal Temp in °F |
|---|---|---|---|---|
| Capon, whole | 5 - 7lbs | 350° | 1¾ to 2½ hrs | 180° |
| Chicken, whole | 2½ - 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 - 1½lbs | 350° | 1 to 1¼ hrs | 180° |
| Duck | 3 - 5lbs | 375° | 1 to 1¾ hrs | 180° |
| Goose | 7 - 8lbs 8 - 10lbs 10 -12lbs | 350° 350° 350° | 2 to 2½ hrs 2½ to 3hrs 3 to 3½ | 180° 180° 180° |
| Pheasant | 2 - 3lbs | 350° | 1½ to 1¾ hrs | 160° |
| Quail | 4 - 6 ozs | 425° | 20 minutes | 160° |
| Turkey Breast, whole | 4 - 6lbs 6 - 8lbs | 325° 325° | 1½ to 2¼ hrs 2¼ to3 ¼ hrs | 170° 170° |
| Turkey, unstuffed | 8 - 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 Drumstick | 1 - 1½lbs | 325° | 1¼ to 1¾ | 180° |
| 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 | ||||
| Cut | Weight | Oven Temperature | CookingTime | Internal Temp in °F |
|---|---|---|---|---|
| Boneless rolled rump roast | 4-6lbs | 325° | 1¾ to 2¾ hrs | 160° |
| Boneless sirloin roast | 4-6lbs | 325° | 2¼ to 3 hrs 2¾ to 3½ hrs | 145° med. rare 160° medium 170° well done |
| Eye round roast | 2-3lbs | 325° | 1½ to 2 hrs 1¾ to 2¼ hrs | 145° med. rare 160° medium 170° well done |
| Rib roast | 4-6lbs | 350° | 1¾ to 2¼ hrs 2¼ to 2¾ hrs | 145° med. rare 160° medium 170° well done |
| Rib eye roast | 4-6lbs | 350° | 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 roast | 3-5lbs 6-8lbs | 325° | 1¾ to2½ hrs 2½ to3½ hrs | 145° to 160° 145° to 160° |
| Top round roast | 4-6lbs | 325° | 1½ to 2¾hrs | 145° to 160° |
Pork Roasting Chart | ||||
| Cut | Weight | Oven Temperature | CookingTime | Internal 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 roast | 3-5lbs | 325° | 1¼ to 2hrs | 160° |
| Loin back ribs, * spareribs | 2-4lbs | 325° | 45min to 1hr | Well until tender |
| * Country-style ribs | 2-4lbs | 350° | 1½ to 2hrs | Well until tender |
| Sirloin or Blade roast | 3-4lbs | 325° | 1¾ to2½hrs | 170° |
| Loin center rib roast (backbone loosened) | 3-4lbs | 325° | 1½ to 2½hrs | 160° |
| Crown roast | 6-8lbs | 325° | 2 to3½hrs | 160°-170° |
| Tenderloin | ¾ -1lbs | 425° | 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 | ||||
| Cut | Weight | Oven Temperature | CookingTime | Internal Temp in °F |
|---|---|---|---|---|
| Boneless leg roast | 4-7lbs | 325° | 2 to 4hrs | 145° med. rare 160° medium 170° well |
| Bone-in leg roast | 5-7lbs 7-9lbs | 325° | 2 to 3½hrs 2¼ to 3¾hrs | 145° med. rare 160° medium 170° well |
| Shoulder, boneless | 3½ - 5lbs | 325° | 2 to 3½hrs | 145° med. rare 160° medium 170° well |
| Leg, shank half | 3-4lbs | 325° | 1¾ to 3hrs | 145° med. rare 160° medium 170° well |
| Leg, sirloin | 3-4lbs | 325° | 1½ to 3hrs | 145° med. rare 160° medium 170° well |
Veal & Venison Roasting Chart | ||||
| Cut | Weight | Oven Temperature | CookingTime | Internal Temp in °F |
|---|---|---|---|---|
| Veal boneless breast roast | 2½ - 3½lbs | 325° | 1¾ to 2¼hrs | 160° |
| Veal boneless shoulder or rump roast | 2½ - 3lbs | 325° | 2 to 2¾hrs | 160° |
| Veal loin roast | 3-4lbs | 325° | 1¾ to 2½hrs | 160° |
| Veal rib roast | 4-5lbs | 325° | 1¾ to 2½hrs | 160° |
| Venison Round, Rump, Loin or Rib roast | 3-4lbs | 325° | 1 to 1½hrs | 160° |
Return to the Top
Appetizer Recipes | Beef Recipes | Bread Recipes | Chicken Recipes | Copy Cat Recipes | Crock Pot Recipes | Dessert Recipes | Diabetic Recipes | Fun Stuff | Fresh Game Recipes | Holiday Recipes | Low Fat & Low Carb Recipes | Pork Recipes | Poultry Recipes | Salad Recipes | Seafood Recipes | Soup Recipes | Vegetable Recipes | Kitchen Tips | Weight Watcher Recipes | Food Related Sites | Other Great Sites | Send Your Recipes | Home
Copyright 2001-2007 ©Favorite Recipes to Share
Web Site Development by:
This site is hosted by:
Find good sites at 