Roasting Timetable  Hints, Tips and Tricks  952 reads

Meat Cut Weight
(pounds)
Oven
Temperature
Internal
Temperature
Cooking Minutes
Per Pound
BEEF
Eye Round 2-3 325 F 140 F (med-rare) 20-22
Rib 4-6


6-8
325 F


325 F
140 F (med-rare)
155 F (med)

140 F   (med-rare)
155 F (med)
25-30
30-34

23-26
27-32
Rib Eye 4-6 350 F 140 F (med-rare)
160 F (med)
18-20
20-22
Sirloin Tip 2-4


4-6


8-10
325 F


325 F


325 F
140 F (med-rare)
155 F (med)

140 F (med-rare)
155 F (med)

140 F (med-rare)
155 F (med)
30-35
35-40

25-30
30-35

18-22
23-25
Tenderloin
(half)
2-3 425 F 140 F (med-rare) 35-45
total
Tenderloin
(whole)
4-6 425 F 140 F (med-rare) 45-60
total
Tri-Tip
(Bottom Sirloin)
1-2 425 F 140 F (med-rare) 30-40
CHICKEN
Whole-stuffed 3-4 325 F 180 F 2 to 2-1/2 hrs
Whole-unstuffed 3-4 375 F 180 F 1-3/4 to 2 hrs
DUCK 3-4
5-6
350 F 180 F 2
3
GOOSE 7-9
9-11
11-13
350 F 180 F 2-1/2 to 3 hrs

3-1/2 to 4 hrs

HAM
Bone-In 6-8
14-16
325 F 140 F 13-17
11-14
Boneless 1-2
3-4
6-8
9-11
325 F 140 F 29-33
19-23
16-20
12-16
Canned 2
3
325 F 140 F 23-25
21-23
17-20
Picnic Ham/Shoulder
(uncooked)
3-10 325 F 185 F 27-29
LAMB
Leg-Shank Half 3-4   140 F (med-rare)
155 F (med)
30-35
40-45
Leg-Sirloin Half 3-4 325 F 140 F (med-rare)
155 F (med)
25-30
35-40
Leg-Whole
(bone-in)
12 325 F 140 F (med-rare)
155 F (med)
15-20
20-25
Leg-Whole
(bone-in)
5-7 325 F 140 F (med-rare)
155 F (med)
20-25
25-30
Leg-Whole
(boneless)
4-7 325 F 145 F (med-rare)
155 F (med)
25-30
30-35
Shoulder 3-5 325 F 140 F (med-rare)
155 F (med)
30-35
35-40
PORK
Boston Blade
(boneless)
3-4 325 F 165 F 40-45
Crown Blade 6-10 325 F 165 F 20-25
Loin Blade
or Sirloin
boneless,tied
2-4 325 F 165 F 33-38
Loin Center
(bone-in)
3-5 325 F 155 F 20-25
Rib (boneless) 2-4 325 F 155 F 26-31
Spareribs   325 F   1-1/2 - 1-3/4 hrs
Tenderloin 1/2-1 425 F 155 F 27-29
Top Loin
(boneless)
2-4 325 F 155 F 23-33
Top Loin Double
(boneless)
3-4 325 F 160 F 29-34
PHEASANT 2-3 350 F 180 F 1 to 1-1/2 hrs
ROCK CORNISH HEN 1-2 350 F 180 F 1 to 1-1/4 hrs
TURKEY
Breast (bone-in) 2-4
3-5
5-7
325 F 170 F 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
325 F 180 F 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
325 F 180 F 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)
7-10 325 F 155 F 19-21
Loin (bone-in) 3-4 325 F 155 F 34-36
Loin (boneless) 2-3 325 F 155 F 18-20
Rib 4-5 325 F 155 F 25-27
Rump (boneless) 2-3 325 F 155 F 33-35
Shoulder (boneless) 2-3 325 F 155 F 31-34
Rating 2.49/5
Rating: 2.5/5 (119 votes)
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