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发布日期:2021年10月26日

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Meat and Poultry Roasting Charts

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 or higher. Explore the charts below to learn how to get great results every time you cook.

Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for 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

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Minimum internal temperature = 145 °F.

Allow to rest for at least 3 minutes.
TypeOven °FTiming
Beef
Rib roast, bone-in
4 to 6 lbs.
32523 to 25 min/lb.
Rib roast, boneless
4 to 6 lbs.
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Round or rump roast
2 ½ to 4 lbs.
32530 to 35 min/lb.
Tenderloin roast, whole
4 to 6 lbs.
42545 to 60 minutes total驴配种视频免费阅读_驴配种视频最新章节,美味的性爱2免费阅读_美味的性爱2最新章节
Lamb
Leg, bone-in
5 to 7 lbs.
7 to 9 lbs.
32520 to 25 min/lb.
10 to 15 min/lb.
Leg, boneless, rolled
4 to 7 lbs.
32525 to 30 min/lb.
Shoulder roast
3 to 4 lbs.
32530 to 35 min/lb.
Fresh Pork
Loin roast, bone-in or boneless
2 to 5 lbs.
35020 min/lb.
Crown roast
10 lbs.
35012 min/lb.
Tenderloin
½ to 1 ½ lbs.
425-45020 to 27 minutes total
Boston butt
3 to 6 lbs.
35045 min./lb.
Ribs
2 to 4 lbs.
3501 ½ to 2 hours (or until fork tender)
Veal
Rib roast
4 to 5 lbs.
32525 to 27 min/lb.
Loin
3 to 4 lbs.
32534 to 36 min/lb.

Ham Cooking Chart

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Set oven temperature to 325 °F
TypeWeightTiming
Smoked Ham, cook before eating

Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole, bone-in10 to 14 lbs.18 to 20 min/lb.
Half, bone-in5 to 7 lbs.22 to 25 min/lb.
Shank or butt portion, bone-in3 to 4 lbs.35 to 40 min/lb.
Arm picnic shoulder, boneless5 to 8 lbs.30 to 35 min/lb.
Shoulder roll (butt), boneless2 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 and all others to 165 °F.
Whole, bone in10 to 14 lbs.15 to 18 min/lb.
Half, bone in5 to 7 lbs.18 to 24 min/lb.
Arm picnic shoulder, boneless5 to 8 lbs.25 to 30 min/lb.
Canned ham, boneless3 to 10 lbs.15 to 20 min/lb.
Vacuum packed, boneless6 to 12 lbs.10 to 15 min/lb.
Spiral cut, whole or half7 to 9 lbs.10 to 18 min/lb.
Fresh ham, uncooked

Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole leg, bone in12 to 16 lbs.22 to 26 min/lb.
Whole leg, boneless10 to 14 lbs.24 to 28 min/lb.
Half, bone in5 to 8 lbs.35 to 40 min/lb.
Country ham

Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole or half
  1. Soak 4 to 12 hours in refrigerator.
  2. Cover with water, then boil 20 to 25 minutes per pound.
  3. Drain the ham and cook at 400 °F for 15 minutes to brown.

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 in the center of the stuffing.

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Minimum internal temperature = 165 °F

Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.
TypeOven °FTiming
Chicken, whole
3 to 4 lbs
5 to 7 lbs.
3501 ¼ to 1 ½ hours
2 to 2 ¼ hours
Chicken, breast halves, bone-in
6 to 8 oz.
35030 to 40 minutes
Chicken, breast halves, boneless
4 oz.
35020 to 30 minutes
Capon, whole
4 to 8 lbs.
3502 to 3 hours
Cornish hen, whole
18 to 24 oz.
35050 to 60 minutes
Duck, whole (do not stuff)
4 to 6 lbs.
35030 to 35 min/lb
Duck, legs or thighs3251 ¼ to 1 ½ hours
Young goose, whole
8 to 12 lbs.
3252 ½ to 3 hours
Young goose, pieces or cut up3252 hours

Turkey Roasting Time by Size

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Set oven temperature to 325 °F.

Minimum internal temperature = 165 °F
Turkey SizeUnstuffedStuffed
4 to 6 lbs. (breast)1 ½ to 2 ¼ hoursNot usually applicable
6 to 8 lbs. (breast)2 ¼ to 3 ¼ hours3 to 3 ½ hours
8 to 12 lbs.2 ¾ to 3 hours3 to 3 ½ hours
12 to 14 lbs.3 to 3 ¾ hours3 ½ to 4 hours
14 to 18 lbs.3 ¾ to 4 ¼ hours4 to 4 ¼ hours
18 to 20 lbs.4 ¼ to 4 ½ hours4 ¼ to 4 ¾ hours
20 to 24 lbs.4 ½ to 5 hours4 ¾ to 5 ¼ hours

Turkey Thawing Time

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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 SizeThaw in Refrigerator
(set to 40 °F or below)
Thaw in Cold Water
(change water every 30 minutes)
4 to 12 lbs.1 to 3 days2 to 6 hours
12 to 16 lbs.3 to 4 days6 to 8 hours
16 to 20 lbs.4 to 5 days8 to 10 hours
20 to 24 lbs.5 to 6 days10 to 12 hours
Date Last Reviewed