Roasting Timetable

Meat Cut Weight Oven Internal Cooking

(pounds) Temperature Temperature Minutes
Per Pound
BEEF
Eye Round 2-3 325ºF 140ºF (med-rare) 20-22
Rib 4-6 325ºF 140ºF (med-rare) 25-30
155ºF (med) 30-34

6-8 325ºF 140ºF (med-rare) 23-26

155ºF (med) 27-32
Rib Eye 4-6 350ºF 140ºF (med-rare) 18-20
160ºF (med) 20-22
Sirloin Tip 2-4 325ºF 140ºF (med-rare) 30-35
155ºF (med) 35-40

4-6 325ºF 140ºF (med-rare) 25-30

155ºF (med) 30-35

8-10 325ºF 140ºF (med-rare) 18-22

155ºF (med) 23-25
Tenderloin 2-3 425ºF 140ºF (med-rare) 35-45
(half) total
Tenderloin 4-6 425ºF 140ºF (med-rare) 45-60
(whole) total
Tri-Tip 1-2 425ºF 140ºF (med-rare) 30-40
(Bottom Sirloin)
CHICKEN
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 350ºF 180ºF 2
5-6 3
GOOSE 7-9 350ºF 180ºF 2 1/2 to 3 hrs
9-11
11-13 3 1/2 to 4 hrs

HAM
Bone-In 6-8 325ºF 140ºF 13-17
14-16 11-14
Boneless 1-2 325ºF 140ºF 29-33
3-4 19-23
 6-8 16-20
9-11 12-16
Canned 2 325ºF 140ºF 23-25
3 21-23
17-20
Picnic 3-10 325ºF 185ºF 27-29
Ham/Shoulder
(uncooked)
LAMB
Leg-Shank Half 3-4 140ºF (med-rare) 30-35
155ºF (med) 40-45
Leg-Sirloin Half 3-4 325ºF 140ºF (med-rare) 25-30
155ºF (med) 35-40
Leg-Whole 12 325ºF 140ºF (med-rare) 15-20
(bone-in) 155ºF (med) 20-25
Leg-Whole 5-7 325ºF 140ºF (med-rare) 20-25
(bone-in) 155ºF (med) 25-30
Leg-Whole 4-7 325ºF 145ºF (med-rare) 25-30
(boneless) 155ºF (med) 30-35
Shoulder 3-5 325ºF 140ºF (med-rare) 30-35
155ºF (med) 35-40
PORK
Boston Blade
3-4 325ºF 165ºF 40-45
(boneless)
Crown Blade 6-10 325ºF 165ºF 20-25
Loin Blade
or Sirloin 2-4 325ºF 165ºF 33-38
boneless,tied
Loin Center
3-5 325ºF 155ºF 20-25
(bone-in)
Rib (boneless) 2-4 325ºF 155ºF 26-31
Spareribs 325ºF 1 1/2 - 1 3/4 hrs
Tenderloin 1/2-1 425ºF 155ºF 27-29
Top Loin
2-4 325ºF 155ºF 23-33
(boneless)
Top Loin Double
3-4 325ºF 160ºF 29-34
(boneless)
PHEASANT 2-3 350ºF 180ºF 1 to 1 1/2 hrs
ROCK CORNISH 1-2 350ºF 180ºF 1 to 1 1/4 hrs
HEN
TURKEY
Breast (bone-in) 2-4 325ºF 170ºF 1 1/2 to 2 hrs
3-5 1 1/2 to 2 1/2 hrs
5-7 2 to 2 1/2 hrs
2 to 2 1/2 hrs
Whole-stuffed 6-8 325ºF 180ºF 3 to 3 1/2 hrs
8-12 3 1/2 to 4 1/2 hrs
12-16 4 to 5 hrs
16-20 4 1/2 to 5 1/2 hrs
20-24 5 to 6 1/2 hrs
Whole-unstuffed 6-8 325ºF 180ºF 2 1/4 to 3 1/4 hrs
8-12 3 to 4 hrs
12-16 3 1/2 to 4 1/2 hrs
16-20 4 to 5 hrs
20-24 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
7-10 325ºF 155ºF 19-21
12-14 ribs)
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