| Meat Cut |
Weight
(pounds) |
Oven
Temperature |
Internal
Temperature |
Cooking
Minutes
Per Pound |
|
BEEF |
| Eye Round |
2-3 |
325ºF |
140ºF
(med-rare) |
20-22 |
| Rib |
4-6
6-8 |
325ºF
325ºF |
140ºF
(med-rare)
155ºF (med)
140ºF (med-rare)
155ºF (med) |
25-30
30-34
23-26
27-32 |
| Rib Eye |
4-6 |
350ºF |
140ºF
(med-rare)
160ºF (med) |
18-20
20-22 |
| Sirloin Tip |
2-4
4-6
8-10 |
325ºF
325ºF
325ºF |
140ºF
(med-rare)
155ºF (med)
140ºF (med-rare)
155ºF (med)
140ºF (med-rare)
155ºF (med) |
30-35
35-40
25-30
30-35
18-22
23-25 |
Tenderloin
(half) |
2-3 |
425ºF |
140ºF
(med-rare) |
35-45
total |
Tenderloin
(whole) |
4-6 |
425ºF |
140ºF
(med-rare) |
45-60
total |
Tri-Tip
(Bottom Sirloin) |
1-2 |
425ºF |
140ºF
(med-rare) |
30-40 |
|
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
5-6 |
350ºF |
180ºF |
2
3 |
| GOOSE |
7-9
9-11
11-13 |
350ºF |
180ºF |
2 1/2
to 3 hrs
3 1/2 to 4 hrs
|
| HAM |
| Bone-In |
6-8
14-16 |
325ºF |
140ºF |
13-17
11-14 |
| Boneless |
1-2
3-4
6-8
9-11 |
325ºF |
140ºF |
29-33
19-23
16-20
12-16 |
| Canned |
2
3
|
325ºF |
140ºF |
23-25
21-23
17-20 |
Picnic Ham/Shoulder
(uncooked) |
3-10 |
325ºF |
185ºF |
27-29 |
|
LAMB |
| Leg-Shank Half |
3-4 |
|
140ºF
(med-rare)
155ºF (med) |
30-35
40-45 |
| Leg-Sirloin Half |
3-4 |
325ºF |
140ºF
(med-rare)
155ºF (med) |
25-30
35-40 |
Leg-Whole
(bone-in) |
12 |
325ºF |
140ºF
(med-rare)
155ºF (med) |
15-20
20-25 |
Leg-Whole
(bone-in) |
5-7 |
325ºF |
140ºF
(med-rare)
155ºF (med) |
20-25
25-30 |
Leg-Whole
(boneless) |
4-7 |
325ºF |
145ºF
(med-rare)
155ºF (med) |
25-30
30-35 |
| Shoulder |
3-5 |
325ºF |
140ºF
(med-rare)
155ºF (med) |
30-35
35-40 |
| PORK |
Boston Blade
(boneless) |
3-4 |
325ºF |
165ºF |
40-45 |
| Crown Blade |
6-10 |
325ºF |
165ºF |
20-25 |
Loin Blade
or Sirloin
boneless,tied |
2-4 |
325ºF |
165ºF |
33-38 |
Loin Center
(bone-in) |
3-5 |
325ºF |
155ºF |
20-25 |
| 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
(boneless) |
2-4 |
325ºF |
155ºF |
23-33 |
Top Loin Double
(boneless) |
3-4 |
325ºF |
160ºF |
29-34 |
| PHEASANT |
2-3 |
350ºF |
180ºF |
1 to 1 1/2 hrs |
| ROCK CORNISH
HEN |
1-2 |
350ºF |
180ºF |
1 to
1 1/4 hrs |
| TURKEY |
| Breast (bone-in) |
2-4
3-5
5-7 |
325ºF |
170ºF |
1 1/2
to 2 hrs
1 1/2 to 2 1/2 hrs
2 to 2 1/2 hrs
2 to 2 1/2 hrs |
| Whole-stuffed |
6-8
8-12
12-16
16-20
20-24 |
325ºF |
180ºF |
3 to
3 1/2 hrs
3 1/2 to 4 1/2 hrs
4 to 5 hrs
4 1/2 to 5 1/2 hrs
5 to 6 1/2 hrs |
| Whole-unstuffed |
6-8
8-12
12-16
16-20
20-24 |
325ºF |
180ºF |
2 1/4
to 3 1/4 hrs
3 to 4 hrs
3 1/2 to 4 1/2 hrs
4 to 5 hrs
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
12-14 ribs) |
7-10 |
325ºF |
155ºF |
19-21 |
| 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 |
