Roasting Timetable

Roasting Timetable Meat Cut

Weight (pounds)

Oven Temperature

Internal Temperature

Cooking Minutes Per Pound

BEEF Eye Round

2-3

325ºF

140ºF (med-rare)

20-22

Rib

4-6

325ºF

140ºF (med-rare) 155ºF (med)

25-30 30-34

6-8

325ºF

140ºF (med-rare) 155ºF (med)

23-26 27-32

Rib Eye

4-6

350ºF

140ºF (med-rare) 160ºF (med)

18-20 20-22

Sirloin Tip

2-4

325ºF

140ºF (med-rare) 155ºF (med)

30-35 35-40

4-6

325ºF

140ºF (med-rare) 155ºF (med)

25-30 30-35

8-10

325ºF

140ºF (med-rare) 155ºF (med)

18-22 23-25

Tenderloin (half)

2-3

425ºF

140ºF (med-rare)

35-45 total

Tenderloin (whole)

4-6

425ºF

140ºF (med-rare)

45-60 total

Tri-Tip (Bottom Sirloin)

1-2

425ºF

140ºF (med-rare)

30-40

Whole-stuffed

3-4

325ºF

180ºF

2 to 2 1/2 hrs

Whole-unstuffed

3-4

375ºF

180ºF

1 3/4 to 2 hrs

DUCK

3-4 5-6

350ºF

180ºF

2 3

GOOSE

7-9 9-11 11-13

350ºF

180ºF

2 1/2 to 3 hrs

Bone-In

6-8 14-16

325ºF

140ºF

13-17 11-14

Boneless

1-2 3-4

325ºF

140ºF

29-33 19-23

CHICKEN

3 1/2 to 4 hrs

HAM

6-8 9-11

16-20 12-16

Canned

2 3

325ºF

140ºF

23-25 21-23 17-20

Picnic Ham/Shoulder (uncooked)

3-10

325ºF

185ºF

27-29

140ºF (med-rare) 155ºF (med)

30-35 40-45

LAMB Leg-Shank Half

3-4

Leg-Sirloin Half

3-4

325ºF

140ºF (med-rare) 155ºF (med)

25-30 35-40

Leg-Whole (bone-in)

12

325ºF

140ºF (med-rare) 155ºF (med)

15-20 20-25

Leg-Whole (bone-in)

5-7

325ºF

140ºF (med-rare) 155ºF (med)

20-25 25-30

Leg-Whole (boneless)

4-7

325ºF

145ºF (med-rare) 155ºF (med)

25-30 30-35

Shoulder

3-5

325ºF

140ºF (med-rare) 155ºF (med)

30-35 35-40

Boston Blade (boneless)

3-4

325ºF

165ºF

40-45

Crown Blade

6-10

325ºF

165ºF

20-25

Loin Blade or Sirloin boneless,tied

2-4

325ºF

165ºF

33-38

Loin Center (bone-in)

3-5

325ºF

155ºF

20-25

Rib (boneless)

2-4

325ºF

155ºF

26-31

PORK

Spareribs

325ºF

1 1/2 - 1 3/4 hrs

Tenderloin

1/2-1

425ºF

155ºF

27-29

Top Loin (boneless)

2-4

325ºF

155ºF

23-33

Top Loin Double (boneless)

3-4

325ºF

160ºF

29-34

PHEASANT

2-3

350ºF

180ºF

1 to 1 1/2 hrs

ROCK CORNISH HEN

1-2

350ºF

180ºF

1 to 1 1/4 hrs

TURKEY Breast (bone-in)

2-4 3-5 5-7

325ºF

170ºF

1 1/2 to 2 hrs 1 1/2 to 2 1/2 hrs 2 to 2 1/2 hrs 2 to 2 1/2 hrs

Whole-stuffed

6-8 8-12 12-16 16-20 20-24

325ºF

180ºF

3 to 3 1/2 hrs 3 1/2 to 4 1/2 hrs 4 to 5 hrs 4 1/2 to 5 1/2 hrs 5 to 6 1/2 hrs

Whole-unstuffed

6-8 8-12 12-16 16-20 20-24

325ºF

180ºF

2 1/4 to 3 1/4 hrs 3 to 4 hrs 3 1/2 to 4 1/2 hrs 4 to 5 hrs 4 1/2 to 5 1/2 hrs

NOTE: Times given are for unstuffed birds unless noted. Begin checking turkey doneness about one hour before end of recommended roasting time. For pre-stuffed turkeys, follow package directions very carefully-do not use this timetable. VEAL Crown 12-14 ribs)

7-10

325ºF

155ºF

19-21

Loin (bone-in)

3-4

325ºF

155ºF

34-36

Loin (boneless)

2-3

325ºF

155ºF

18-20

Rib

4-5

325ºF

155ºF

25-27

Rump (boneless)

2-3

325ºF

155ºF

33-35

Shoulder (boneless) 2-3

325ºF

155ºF

31-34