| 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) |
25-30 30-34 23-26 |
| 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) 140 F (med-rare) |
30-35 35-40 25-30 18-22 |
| 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 |