Recommended Cooking Times
Use a food thermometer to determine that meats and poultry
reach a safe minimum internal temperature
Turkey Roasting Chart
The times
listed are for a fresh or thawed turkey in an oven
at 325 °F.
|
Size of Turkey |
Unstuffed
Hours to Prepare |
Stuffed
Hours to Prepare |
|
8 to 12 pounds
|
2 3/4 to 3 hours
|
3 to 3 1/2 hours
|
|
12 to 14 pounds
|
3 to 3 3/4 hours
|
3 1/2 to 4 hours
|
|
14 to 18 pounds
|
3 3/4 to 4 1/4 hours
|
4 to 4 1/4 hours
|
|
18 to 20 pounds
|
4 1/4 to 4 1/2 hours
|
4 1/4 to 4 3/4 hours
|
|
20 to 24 pounds
|
4 1/2 to 5 hours
|
4 3/4 to 5 1/4 hours
|
If you choose to stuff your turkey, stuff loosely. The
stuffing should be moist, not dry, since heat destroys bacteria more
rapidly in a moist environment. Place stuffed turkey in oven
immediately.
Whole turkey should be cooked in an oven at 325 degrees F until it
reaches an internal temperature of 180 degrees F deep in the thickest
part of the inner thigh (use a meat thermometer
to check it ). Even if the innermost part of the thigh has reached a
safe internal temperature of 180 °F, the center of the stuffing inside
the turkey may not have reached 165 °F and can cause foodborne illness.
Continue to cook the stuffed turkey until the stuffing has reached 165 ° Use a food thermometer to check the internal
temperature of the turkey.
Holiday Meat Roasting Chart
|
RED MEAT,
TYPE |
OVEN °F
|
TIMING
|
INTERNAL
TEMP °F |
|
BEEF,
FRESH |
|
Beef, rib roast, bone-in; 4 to 8 pounds
|
325 |
23 to 30 min/lb |
145 med. rare |
| 27 to 38 min/lb |
160 medium |
|
Beef,
rib roast, boneless; 4 pounds |
325 |
39 to 43 min/lb |
145 |
|
Beef,
eye round roast; 2 to 3 pounds |
325 |
20 to 22 min/lb |
145 |
|
Beef,
tenderloin roast, whole; 4 to 6 lbs |
425 |
45 to 60 minutes total |
145 |
|
Beef,
tenderloin roast, half; 2 to 3 lbs |
425 |
35 to 45 minutes total |
145 |
|
LAMB |
Lamb, leg, bone-in; 5 to 9 pounds
Lamb, leg, boneless; 4 to 7 pounds |
325 |
20-26 min/lb |
145 med. rare |
| 26-30 min/lb |
160 medium |
| 30-35 min/lb |
170 well done |
|
Lamb,
crown roast; 3 to 4 pounds |
375 |
20-30 min/lb |
Same as above. |
|
PORK,
FRESH |
|
Pork,
loin roast, bone-in; 3 to 5 pounds |
325 |
20-25 min/lb |
160 |
|
Pork,
loin roast boneless; 2 to 4 pounds |
325 |
23-33 min/lb |
160 |
|
Pork,
crown roast; 6 to 10 lbs |
325 |
20-25 min/lb |
160 |
|
Pork,
tenderloin; ½ to 1½ lbs |
425 |
20-30 minutes total |
160 |
|
PORK,
CURED |
|
Ham,
cook-before-eating, bone-in; Whole, 14 to 16 pounds |
325 |
18-20 min/lb |
160 |
|
Ham,
cook-before-eating, bone-in; Half, 7 to 8 pounds |
325 |
22-25 min/lb |
160 |
|
Ham,
fully cooked, bone-in; Whole, 14 to 16 pound |
325 |
15-18 min/lb |
140 |
|
Ham,
fully cooked, bone-in; Half, 7 to 8 pounds |
325 |
18-25 min/lb |
140 |
|
Ham,
fully cooked, boneless; 3 to 4 lbs |
325 |
27-33 min/lb |
140 |
|
Ham,
country, dried |
(see label
directions) |
|
VEAL |
|
Veal, boneless roast, rump or shoulder; 2 to 3 pounds
|
325 |
25-30 min/lb |
145 med. rare |
| 31-35 min/lb |
160 medium |
| 34-40 min/lb |
170 well done |
|
Veal, bone-in roast, loin; 3 to 4 pounds
|
325 |
30-34 min/lb |
145 med. rare |
| 34-36 min/lb |
160 medium |
| 38-40 min/lb |
170 well done |
|
VENISON |
|
Venison, round, rump, loin, or rib roast; 3 to 4 pounds
|
325 |
20-25 min/lb |
160 |
Specialty Poultry
Roasting Chart
NOTE: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed
birds. The internal temperature should reach 165 °F in the center of the
stuffing
|
TYPE OF
POULTRY |
OVEN °F |
TIMING |
INTERNAL
TEMP °F |
|
CAPON, whole; 4
to 8 pounds |
375 |
20 to 30 min/lb |
165 |
|
CORNISH HENS,
whole; 18 to 24 oz. |
350 |
50 to 60 minutes total |
165 |
|
DUCK, domestic,
whole |
375 |
20 min/lb |
165 |
|
DUCK, wild, whole |
350 |
18 to 20 min/lb |
165 |
|
GOOSE, domestic
or wild, whole |
325 |
20 to 25 min/lb |
165 |
|
PHEASANT, young,
whole, 2 pounds |
350 |
30 min/lb |
165 |
|
QUAIL, whole |
425 |
20 minutes total |
165 |
ADAPTED FROM
Countdown to the Thanksgiving Holiday
http://www.fsis.usda.gov/Fact_Sheets/Countdown_to_the_Holiday/index.asp.
Accessed 12-6-08
Roasting Those "Other" Holiday Meat.U.S. Department
of Agrigulture.
http://www.fsis.usda.gov/Fact_Sheets/Roasting_Those_Other_Holiday_Meats/index.asp.
Accessed 12-6-08
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