Approximate Roasting Times and Temperatures
All roasting times are approximate! Depending on the density of the meat, the cooking times will vary. Please rely on internal meat temperatures for final results!
Beef Roasting Guide
CutWeightOven Temp.Cooking Time
(min. per lb.)
Internal Temp.
Rib Roast,
bone-in
4-8 lbs325 F23-25 (med rare)
27-30 (med)
32-34 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)
Rib Roast,
boneless
4-8 lbs325 F28-30 (med rare)
32-35 (med)
37-39 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)
Eye Round,
boneless
2-4 lbs.325 F.30-35 (med rare)
35-40 (med)
40-45 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)
Tenderloin,
whole
4-6 lbs.425 F.45-60
(min. total)
145 F. (med rare)
Tenderloin,
half
2-3 lbs.425 F.35-45
(min. total)
160 F. (med)

Lamb Roasting Guide
CutWeightOven Temp.Cooking Time
(min. per lb.)
Internal Temp.
Leg,
bone-in
5-9 lbs.325 F.20-25 (med rare)
25-30 (med)
30-35 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)
Leg,
boneless
4-7 lbs.325 F.25-30 (med rare)
30-35 (med)
35-40 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)
Crown Roast5 lbs.325 F.30-35 (med rare)
40-45 (med)
45-50 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)

Pork Roasting Guide
CutWeightOven Temp.Cooking Time
(min. per lb.)
Internal Temp.
Loin Roast,
bone-in
2-5 lbs.325 F.20-30160 F. (med)
Loin Roast,
boneless
2-4 lbs.325 F.23-33160 F. (med)
Crown Roast6-10 lbs.325 F.20-25160-170 F. (med)
Boston Butt3-6 lbs.325 F.45160 F. (med)
Tenderloin1/2 - 1 1/2 lbs.425 F.20-30
(min. total)
160 F. (med)
Leg, Whole
bone-in
12-16 lbs.350 F.22-26160 F. (med)

Ham (Fully Cooked) Roasting Guide
CutWeightOven Temp.Cooking Time
(min. per lb.)
Internal Temp.
Whole,
bone-in
10-14 lbs.325 F.15-18140 F.
Spiral Cut,
Whole or Half
7-9 lbs.325 F.14-18140 F.
Shoulder,
boneless
5-8325 F.25-30140 F.

Turkey (Unstuffed) Roasting Guide
WeightOven Temp.Time
(hrs)
Internal Temp.
(thigh)
8-12 lbs.325 F.2 3/4 - 3180 F.
12-14 lbs.325 F.3 - 3 3/4180 F.
14-18 lbs.325 F.3 3/4 - 4 1/4180 F.
18-20 lbs.325 F.4 1/4 - 4 1/2180 F.
20-24 lbs.325 F.4 1/2 - 5180 F.
24-30 lbs.325 F.5 - 5 1/14180 F.

When roasting poultry, be sure to keep the following in mind:
  • Always use a meat thermometer to determine the proper doneness. The breast must reach an internal temperature of 170F and the thigh must reach 180F. If they do not, there may still be some bacteria floating around in there!
  • Never stuff the bird ahead of time. Always stuff just before cooking. Stuffing ahead of time promotes bacterial growth!
  • After removing the turkey from the oven, the temperature of the meat will increase by about 5 as the turkey rests.

Turkey (Stuffed) Roasting Guide
WeightOven Temp.Time
(hrs)
Internal Temp.
(Thighs)
8-12 lbs.325 F.3 - 3 1/2180 F.
12-14 lbs.325 F.3 1/2 - 4180 F.
14-18 lbs.325 F.4 - 4 1/4180 F.
18-20 lbs.325 F.4 1/4 - 4 3/4180 F.
20-24 lbs.325 F.4 3/4 - 5 1/4180 F.
24-30 lbs.325 F.5 1/4 - 6 1/4180 F.


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