Meat and Poultry Roasting Chart
If you prefer, you may choose to cook these meats and poultry to higher temperatures.
Related information:
- For details on roasting turkey, see Turkey Roasting Chart.
- For details on preparing, cooking, and storing meat, see Meat.
- For details on preparing, cooking, and storing poultry, see Chicken and Other Poultry.
Category | Meat | Oven Temperature | Timing (Approximate) | Safe Minimum Internal Temperature (°F) | Rest Time |
---|---|---|---|---|---|
Beef, fresh | rib roast, bone in | 325 | 23 to 25 minutes per lb. | 145 | 3 minutes |
rib roast, boneless, rolled | 325 | 28 to 33 minutes per lb. | 145 | 3 minutes | |
round or rump roast | 325 | 30 to 35 minutes per lb. | 145 | 3 minutes | |
tenderloin, whole | 425 | 45 to 60 minutes total | 145 | 3 minutes | |
Lamb, fresh | leg, bone in | 325 | 20 to 25 minutes per lb. | 145 | 3 minutes |
leg, bone in | 325 | 15 to 20 minutes per lb. | 145 | 3 minutes | |
leg, boneless, rolled | 325 | 25 to 30 minutes per lb. | 145 | 3 minutes | |
Veal, fresh | shoulder roast, boneless | 325 | 35 to 40 minutes per lb. | 145 | 3 minutes |
leg rump or round roast, boneless | 325 | 35 to 40 minutes per lb. | 145 | 3 minutes | |
Chicken, fresh | whole roasting hen | 350 | 2 to 2 ¼ hours | 165 | None |
breast, halves, bone-in | 350 | 30 to 40 minutes | 165 | None | |
breast, halves, boneless | 350 | 20 to 30 minutes | 165 | None | |
legs or thighs | 350 | 40 to 50 minutes | 165 | None | |
Pork, fresh Tip: When cooked to safe temperatures, fresh pork may still be pink inside – but it will be safe. | loin roast, bone-in or boneless | 325 | 20 to 30 minutes per lb. | 145 | 3 minutes |
crown roast | 325 | 20 to 30 minutes per lb. | 145 | 3 minutes | |
tenderloin | 425 | 20 to 30 minutes total | 145 | 3 minutes | |
Ham, smoked | fresh, cook-before-eating, bone-in, whole | 325 | 18 to 20 minutes per lb. | 145 | 3 minutes |
fresh, cook-before-eating, bone-in, half | 325 | 22 to 25 minutes per lb. | 145 | 3 minutes | |
fully cooked, bone-in, whole | 325 | 15 to 18 minutes per lb. | 140 | None | |
fully cooked, bone-in, half | 325 | 18 to 24 minutes per lb. | 140 | None | |
fully cooked, spiral cut, whole or half | 325 | 10 to 18 minutes per lb. | 140 | None |
For country ham (dried, whole or half):
- Soak 4 to 12 hours in refrigerator.
- Cover with water, then boil 20 to 25 minutes per pound.
- Drain, glaze, and brown at 400 °F for 15 minutes.