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 

Cut Weight Oven Temp. Cooking Time
(min. per lb.)
Internal Temp.
Rib Roast,
bone-in
4-8 lbs 325 F 23-25 (med rare)
27-30 (med)
32-34 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)
Rib Roast,
boneless
4-8 lbs 325 F 28-30 (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 

Cut Weight Oven 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 Roast 5 lbs. 325 F. 30-35 (med rare)
40-45 (med)
45-50 (well)
145 F. (med rare)
160 F. (med)
170 F. (well)

 

PORK 

Cut Weight Oven Temp. Cooking Time
(min. per lb.)
Internal Temp.
Loin Roast,
bone-in
2-5 lbs. 325 F. 20-30 160 F. (med)
Loin Roast,
boneless
2-4 lbs. 325 F. 23-33 160 F. (med)
Crown Roast 6-10 lbs. 325 F. 20-25 160-170 F. (med)
Boston Butt 3-6 lbs. 325 F. 45 160 F. (med)
Tenderloin 1/2 - 1 1/2 lbs. 425 F. 20-30
(min. total)
160 F. (med)
Leg, Whole
bone-in
12-16 lbs. 350 F. 22-26 160 F. (med)

 

HAM (FULLY COOKED) 

Cut Weight Oven Temp. Cooking Time
(min. per lb.)
Internal Temp.
Whole,
bone-in
10-14 lbs. 325 F. 15-18 140 F.
Spiral Cut,
Whole or Half
7-9 lbs. 325 F. 14-18 140 F.
Shoulder,
boneless
5-8 325 F. 25-30 140 F.

 

 

TURKEY (UNSTUFFED)

Weight Oven Temp. Time
(hrs)
Internal Temp.
(thigh)
8-12 lbs. 325 F. 2 3/4 - 3 180 F.
12-14 lbs. 325 F. 3 - 3 3/4 180 F.
14-18 lbs. 325 F. 3 3/4 - 4 1/4 180 F.
18-20 lbs. 325 F. 4 1/4 - 4 1/2 180 F.
20-24 lbs. 325 F. 4 1/2 - 5 180 F.
24-30 lbs. 325 F. 5 - 5 1/14 180 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 170°F and the thigh must reach 180°F. 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) 

Weight Oven Temp. Time
(hrs)
Internal Temp.
(Thighs)
8-12 lbs. 325 F. 3 - 3 1/2 180 F.
12-14 lbs. 325 F. 3 1/2 - 4 180 F.
14-18 lbs. 325 F. 4 - 4 1/4 180 F.
18-20 lbs. 325 F. 4 1/4 - 4 3/4 180 F.
20-24 lbs. 325 F. 4 3/4 - 5 1/4 180 F.
24-30 lbs. 325 F. 5 1/4 - 6 1/4 180 F.

 

 

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