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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; to 1 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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