Use our handy guide to find roasting times and temperatures for BEEF, LAMB, PORK, HAM and TURKEY (unstuffed & stuffed). 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!
| 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) |
| 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) |
| 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) |
| 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. |
| 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.
| 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. |