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Meat and Poultry Roasting Chart

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If you prefer, you may choose to cook these meats and poultry to higher temperatures. 

Related information:

Category

Meat

Oven Temperature
(°F)

Timing  (Approximate)

Safe Minimum Internal Temperature (°F)

Rest Time

Beef, fresh

rib roast, bone in
(4 to 6 pounds)

325

23 to 25 minutes per lb.

145

3 minutes

rib roast, boneless, rolled
(4 to 6 pounds)

325

28 to 33 minutes per lb.

145

3 minutes

round or rump roast
(2 ½ to 4 pounds)

325

30 to 35 minutes per lb.

145

3 minutes

tenderloin, whole
(4 to 6 pounds)

425

45 to 60 minutes total

145

3 minutes

Lamb, fresh

leg, bone in
(5 to 7 pounds)

325

20 to 25 minutes per lb.

145

3 minutes

leg, bone in
(7 to 9 pounds)

325

15 to 20 minutes per lb.

145

3 minutes

leg, boneless, rolled
(4 to 7 pounds)

325

25 to 30 minutes per lb.

145

3 minutes

Veal, fresh

shoulder roast, boneless
(3 to 5 pounds)

325

35 to 40 minutes per lb.

145

3 minutes

leg rump or round roast, boneless
(3 to 5 pounds)

325

35 to 40 minutes per lb.

145

3 minutes

Chicken, fresh

whole roasting hen
(5 to 7 pounds)

350

2 to 2 ¼ hours

165

None

breast, halves, bone-in
(6 to 8 ounces)

350

30 to 40 minutes

165

None

breast, halves, boneless
(4 ounces)

350

20 to 30 minutes

165

None

legs or thighs
(4 to 8 ounces)

350

40 to 50 minutes

165

None

Pork, fresh

Tip: When cooked to safe temperatures, fresh pork may still be pink inside – but it will be safe.

loin roast, bone-in or boneless
(2 to 5 pounds)

325

20 to 30 minutes per lb.

145

3 minutes

crown roast
(4 to 6 pounds)

325

20 to 30 minutes per lb.

145

3 minutes

tenderloin
(½ to 1 ½ pounds)

425

20 to 30 minutes total

145

3 minutes

Ham, smoked

fresh, cook-before-eating, bone-in, whole
(10 to 14 pounds)

325

18 to 20 minutes per lb.

145

3 minutes

fresh, cook-before-eating, bone-in, half
(5 to 7 pounds)

325

22 to 25 minutes per lb.

145

3 minutes

fully cooked, bone-in, whole
(10 to 14 pounds)

325

15 to 18 minutes per lb.

140

None

fully cooked, bone-in, half
(5 to 7 pounds)

325

18 to 24 minutes per lb.

140

None

fully cooked, spiral cut, whole or half
(7 to 9 pounds)

325

10 to 18 minutes per lb.

140

None

For country ham (dried, 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, glaze, and brown at 400 °F for 15 minutes.
from foodsafety.gov

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