Meat and Poultry Roasting Timetable
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When deciding what size roast to buy, plan to serve 6 ounces of cooked beef per person. All cooking times are based on meat being completely thawed. After roast stands 10-15 minutes after removing from oven, final temperature should be |
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Beef Type |
Oven Temp (preheated) |
Lbs. |
Approx. Total Cooking Hours |
Remove from oven when meat temperature reaches: |
|---|---|---|---|---|
| Eye Round Roast | 325 degrees F | 2-3 | Med. rare: 1 1/2 to 1 3/4 | 135 F |
| Brisket | 325 degrees F | 3-4 | Med. rare: 1 1/2 to 1 3/4 | 135 F |
| Rib Eye Roast (small end) | 350 degrees F | 4-6 | Med. rare: 1 3/4 - 2 / Med: 2 - 2 1/2 | 135 F / 150 F |
| 6-8 | Med. rare: 2 - 2 1/4 / Med: 2 1/2 - 2 3/4 | 135 F / 150 F | ||
| Rib Eye Roast (large end) | 350 degrees F | 4-6 | Med. rare: 2 - 2 1/2 / Med: 2 1/2 - 3 | 135 F / 150 F |
| 6-8 | Med. rare: 2 1/4 - 2 1/2 / Med: 2 1/2 - 3 | 135 F / 150 F | ||
| Rib Roast (chine bone removed) | 350 degrees F | 6-8 | Med. rare: 2 1/4 - 2 1/2 / Med: 2 3/4 - 3 | 135 F / 150 F |
| 8-10 | Med. rare: 2 1/2 - 3 / Med: 3 - 3 1/2 | 135 F / 150 F | ||
| Round Tip Roast | 325 degrees F | 4-6 | Med. rare: 2 1/2 - 3 / Med: 2 1/2 - 3 | 140 F / 155 F |
| 6-8 | Med. rare: 2 1/2 - 3 / Med:. 3 - 3 1/2 | 140 F / 155 F | ||
| Tenderloin Roast | 425 degrees F | 2-3 | Med. rare: 35-40 min. / Med:. 45-50 min. | 135 F / 150 F |
| 4-5 | Med. rare: 50-60 min. / Med:. 60-70 min. | 135 F / 150 F | ||
| Tri-Tip Roast | 425 degrees F | 1 1/2 - 2 | Med. rare: 30-40 min. / Med:. 40-45 min. | 135 F / 150 F |
| Rump Roast | 325 degrees F | 2-4 | Med. rare: 1 1/2 to 2 | 135 F |
| Bottom Round Roast | 325 degrees F | 3-4 | Med. rare: 1 1/2 to 2 | 135 F |
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Oven temp should be 350 degrees F. |
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Poultry Type |
Approx. Cooking Time Per Pound |
Internal Temp: |
|---|---|---|
| Chicken Breast (boneless) | 15-20 min. | 165 F |
| Chicken Breast (bone-in) | 20-25 min. | 170 F |
| Chicken Thighs (boneless) | 10-15 min. | 165 F |
| Chicken Thighs (bone-in) | 15-20 min. | 170 F |
| Chicken Leg Quarters | 15-20 min. | 170 F |
| Whole Chicken (Fryer/Broiler) | 1 to 1 1/2 hours | 180 F |
| Whole Duck | 35-40 min | 165 F |
| Whole Turkey (unstuffed) | 20 min | 165 F |
| Whole Turkey (stuffed) | 25 min | 165 F |
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Oven temp should be 350 degrees F. |
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Pork Cut |
Approx. Cooking Time Per Pound |
Internal Temp: |
|---|---|---|
| Loin Roast (bone-in) | 20 min. | 145 F |
| Boneless Pork Roast | 20 min. | 145 F |
| Pork Tenderloin (oven temp at 425F) | 20 min. | 145 F |
| Crown Roast | 20 min. | 145 F |
| Boneless Chops | 12 min. | 145 F |
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Oven temp should be 325 degrees F. |
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Lamb Cut |
Approx. Cooking Time Per Pound |
Internal Temp: |
|---|---|---|
| Sirloin Roast (boneless) | 25 min. | 145-150 F |
| Leg of Lamb (bone-in) | 15 min. | 145-150 F |
| Boneless Leg of Lamb | 20 min. | 145-150 F |
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Place cold (not frozen) veal, fat-side up, on a rack in an open shallow roasting pan. Season before or after cooking. Insert a meat thermometer into the thickest part of the meat, not touching bone or fat. Do not add water to the roasting pan. Do not cover the meat. Roast in a slow oven (300 degrees to 325 degrees F) until the meat thermometer registers 5 degrees below desired doneness. Allow the veal to stand for 15 to 20 minutes before serving. Temperature will rise about 5 degrees and will be easier to slice. |
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Veal Cut |
Approx. Cooking Time Per Pound |
Internal Temp: |
|---|---|---|
| Loin Roast (bone-in) | 34-36 min. | 160 F |
| Boneless Loin Roast | 20 min. | 160 F |
| Crown Roast | 19-21 min. | 160 F |
| Veal Ribs | 25-27 min. | 160 F |
| Veal Ribeye | 26-28 min. | 160 F |
| Boneless Veal Rump | 33-35 min. | 160 F |
| Boneless Veal Shoulder | 31-34 min. | 160 F |
Tips For Roasting Meat and Poultry
- Using a meat thermometer is vital to ensure the meats are cooked to the proper temperature. Check frequently toward the end of the roasting time and remove the meat when the temperature is about 5 to 10 degrees below the desired temperature. The meat will continue to cook for several minutes after it is taken from the oven and carving will be easier as well.
- Tougher cuts of meat can be marinated in something acidic like cider or beer. It will help break down the fibers and make the meat more tender.
- Roast meat fat side up. As the fat cooks it will self-baste the meat as it drips down the sides.
- Do not bring the meat to room temperature. Take it directly from the refrigerator (make sure it is thoroughly thawed if it was previously frozen).
- Unless directed otherwise, roast the meat uncovered and without liquid in the pan. Doing so will braise the meat instead of roasting it.
