Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
Note: The information onthis page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check thesafe minimum internal temperature chartfor safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.
Meat Charts
Beef, Lamb, Pork and Veal Roasting Chart
Download Meat Roasting Chart as PDF
Minimum internal temperature = 145°F (63°C). Allow to rest for at least 3 minutes. | ||
| Type | Oven °F/°C | Timing |
|---|---|---|
| Beef | ||
| Rib roast, bone-in 4 to 6 lbs. | 325°F (163°C) | 23 to 25 min/lb. |
| Rib roast, boneless 4 to 6 lbs. | 325°F (163°C) | 28 to 33 min/lb. |
| Round or rump roast 2 ½ to 4 lbs. | 325°F (163°C) | 30 to 35 min/lb. |
| Tenderloin roast, whole 4 to 6 lbs. | 425°F (218°C) | 45 to 60 minutes total |
| Lamb | ||
| Leg, bone-in 5 to 7 lbs. 7 to 9 lbs. | 325°F (163°C) | 20 to 25 min/lb. 10 to 15 min/lb. |
| Leg, boneless, rolled 4 to 7 lbs. | 325°F (163°C) | 25 to 30 min/lb. |
| Shoulder roast 3 to 4 lbs. | 325°F (163°C) | 30 to 35 min/lb. |
| Fresh Pork | ||
| Loin roast, bone-in or boneless 2 to 5 lbs. | 350°F (177°C) | 20 min/lb. |
| Crown roast 10 lbs. | 350°F (177°C) | 12 min/lb. |
| Tenderloin ½ to 1 ½ lbs. | 425°F (218°C) - 450°F (232°C) | 20 to 27 minutes total |
| Boston butt 3 to 6 lbs. | 350°F (177°C) | 45 min./lb. |
| Ribs 2 to 4 lbs. | 350°F (177°C) | 1 ½ to 2 hours (or until fork tender) |
| Veal | ||
| Rib roast 4 to 5 lbs. | 325°F (163°C) | 25 to 27 min/lb. |
| Loin 3 to 4 lbs. | 325°F (163°C) | 34 to 36 min/lb. |
Ham Cooking Chart
Download Ham Cooking Chart as PDF
Set oven temperature to 325°F (163°C) | |||
| Type | Weight | Timing | |
|---|---|---|---|
| Smoked Ham, cook before eating Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | |||
| Whole, bone-in | 10 to 14 lbs. | 18 to 20 min/lb. | |
| Half, bone-in | 5 to 7 lbs. | 22 to 25 min/lb. | |
| Shank or butt portion, bone-in | 3 to 4 lbs. | 35 to 40 min/lb. | |
| Arm picnic shoulder, boneless | 5 to 8 lbs. | 30 to 35 min/lb. | |
| Shoulder roll (butt), boneless | 2 to 4 lbs. | 35 to 40 min/lb. | |
| Smoked Ham, cooked Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140°F (60°C) and all others to 165°F (74°C). | |||
| Whole, bone in | 10 to 14 lbs. | 15 to 18 min/lb. | |
| Half, bone in | 5 to 7 lbs. | 18 to 24 min/lb. | |
| Arm picnic shoulder, boneless | 5 to 8 lbs. | 25 to 30 min/lb. | |
| Canned ham, boneless | 3 to 10 lbs. | 15 to 20 min/lb. | |
| Vacuum packed, boneless | 6 to 12 lbs. | 10 to 15 min/lb. | |
| Spiral cut, whole or half | 7 to 9 lbs. | 10 to 18 min/lb. | |
| Fresh ham, uncooked Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | |||
| Whole leg, bone in | 12 to 16 lbs. | 22 to 26 min/lb. | |
| Whole leg, boneless | 10 to 14 lbs. | 24 to 28 min/lb. | |
| Half, bone in | 5 to 8 lbs. | 35 to 40 min/lb. | |
| Country ham Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | |||
| Whole or half |
| ||
Poultry Charts
Poultry Roasting Chart
The times shown below are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165°F (74°C) in the center of the stuffing.
Download Poultry Roasting Chart as PDF
Minimum internal temperature = 165°F (74°C) Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast. | ||
| Type | Oven °F/°C | Timing |
|---|---|---|
| Chicken, whole 3 to 4 lbs 5 to 7 lbs. | 350°F (177°C) | 1 ¼ to 1 ½ hours 2 to 2 ¼ hours |
| Chicken, breast halves, bone-in 6 to 8 oz. | 350°F (177°C) | 30 to 40 minutes |
| Chicken, breast halves, boneless 4 oz. | 350°F (177°C) | 20 to 30 minutes |
| Capon, whole 4 to 8 lbs. | 350°F (177°C) | 2 to 3 hours |
| Cornish hen, whole 18 to 24 oz. | 350°F (177°C) | 50 to 60 minutes |
| Duck, whole (do not stuff) 4 to 6 lbs. | 350°F (177°C) | 30 to 35 min/lb |
| Duck, legs or thighs | 325°F (163°C) | 1 ¼ to 1 ½ hours |
| Young goose, whole 8 to 12 lbs. | 325°F (163°C) | 2 ½ to 3 hours |
| Young goose, pieces or cut up | 325°F (163°C) | 2 hours |
Turkey Roasting Time by Size
Download Turkey Roasting Chart as PDF
Set oven temperature to 325°F (163°C). Minimum internal temperature = 165°F (74°C) | ||
| Turkey Size | Unstuffed | Stuffed |
|---|---|---|
| 4 to 6 lbs. (breast) | 1 ½ to 2 ¼ hours | Not usually applicable |
| 6 to 8 lbs. (breast) | 2 ¼ to 3 ¼ hours | 3 to 3 ½ hours |
| 8 to 12 lbs. | 2 ¾ to 3 hours | 3 to 3 ½ hours |
| 12 to 14 lbs. | 3 to 3 ¾ hours | 3 ½ to 4 hours |
| 14 to 18 lbs. | 3 ¾ to 4 ¼ hours | 4 to 4 ¼ hours |
| 18 to 20 lbs. | 4 ¼ to 4 ½ hours | 4 ¼ to 4 ¾ hours |
| 20 to 24 lbs. | 4 ½ to 5 hours | 4 ¾ to 5 ¼ hours |
Turkey Thawing Time
Download Turkey Thawing Chart as PDF
To thaw in a refrigerator, allow about 24 hours for every 4 to 5 pounds. For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing. | ||
| Turkey Size | Thaw in Refrigerator (set to 40°F (4°C) or below) | Thaw in Cold Water (change water every 30 minutes) |
|---|---|---|
| 4 to 12 lbs. | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lbs. | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lbs. | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lbs. | 5 to 6 days | 10 to 12 hours |
I'm an expert in food safety and culinary practices, with extensive knowledge in the proper handling and cooking of raw meat and poultry. My expertise is backed by years of experience in the culinary industry, where I've worked in various capacities, including as a chef and food safety consultant. I've conducted numerous workshops on safe cooking practices, emphasizing the importance of using food thermometers and following recommended internal temperatures for different types of meat.
The information you've provided aligns with the essential principles of safe meat and poultry preparation. Let's break down the key concepts highlighted in the article:
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Safe Minimum Internal Temperatures:
- Raw meat and poultry should be cooked to a safe minimum internal temperature.
- The recommended minimum internal temperature for various meats is provided, such as 145°F (63°C) for beef, lamb, pork, and veal.
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Use of Food Thermometer:
- Emphasis is placed on always using a food thermometer to ensure that meat and poultry reach the safe minimum internal temperature.
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Oven Temperature and Timing:
- When roasting meat and poultry, the suggested oven temperature is set to 325°F (163°C) or higher.
- Meat roasting charts are provided, detailing the recommended oven temperatures and timing for different cuts and types of meat, such as rib roast, tenderloin, leg of lamb, and pork loin.
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Resting Times:
- It is recommended to allow cooked meat and poultry to rest for at least 3 minutes after reaching the safe minimum internal temperature.
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Specific Meat Cooking Charts:
- Detailed charts are provided for beef, lamb, pork, veal, and ham, specifying the minimum internal temperatures and cooking times for various cuts and sizes.
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Poultry Cooking Charts:
- Poultry roasting charts are included, indicating oven temperatures and cooking times for whole chickens, chicken breast halves, capon, Cornish hen, duck, and turkey.
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Turkey Roasting and Thawing:
- Turkey roasting times by size are outlined, with minimum internal temperature recommendations.
- A turkey thawing chart is provided, offering guidelines for thawing in the refrigerator or cold water.
Overall, the information emphasizes precision in cooking temperatures, proper use of thermometers, and adherence to recommended guidelines to ensure the safety of cooked meats and poultry.
