Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.
[The general thumb rule for preparing roast chicken is a cooking time of about 20 minutes for every pound of meat and another 10 to 20 minutes at a temperature of 350 degrees F in the oven.
Beef, Lamb, Pork and Veal Roasting Chart
| Minimum internal temperature = 145°F (63°C). Allow to rest for at least 3 minutes. | ||
| Type | Oven °F/°C | Timing |
|---|---|---|
| Beef | ||
| Rib roast, bone-in 4 to 6 lbs. | 325°F (163°C) | 23 to 25 min/lb. |
| Rib roast, boneless 4 to 6 lbs. | 325°F (163°C) | 28 to 33 min/lb. |
| Round or rump roast 2 ½ to 4 lbs. | 325°F (163°C) | 30 to 35 min/lb. |
| Tenderloin roast, whole 4 to 6 lbs. | 425°F (218°C) | 45 to 60 minutes total |
| Lamb | ||
| Leg, bone-in 5 to 7 lbs. 7 to 9 lbs. | 325°F (163°C) | 20 to 25 min/lb. 10 to 15 min/lb. |
| Leg, boneless, rolled 4 to 7 lbs. | 325°F (163°C) | 25 to 30 min/lb. |
| Shoulder roast 3 to 4 lbs. | 325°F (163°C) | 30 to 35 min/lb. |
| Fresh Pork | ||
| Loin roast, bone-in or boneless 2 to 5 lbs. | 350°F (177°C) | 20 min/lb. |
| Crown roast 10 lbs. | 350°F (177°C) | 12 min/lb. |
| Tenderloin ½ to 1 ½ lbs. | 425°F (218°C) – 450°F (232°C) | 20 to 27 minutes total |
| Boston butt 3 to 6 lbs. | 350°F (177°C) | 45 min./lb. |
| Ribs 2 to 4 lbs. | 350°F (177°C) | 1 ½ to 2 hours (or until fork tender) |
| Veal | ||
| Rib roast 4 to 5 lbs. | 325°F (163°C) | 25 to 27 min/lb. |
| Loin 3 to 4 lbs. | 325°F (163°C) | 34 to 36 min/lb. |
| Set oven temperature to 325°F (163°C) | |||
| Type | Weight | Timing | |
|---|---|---|---|
| Smoked Ham, cook before eating Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | |||
| Whole, bone-in | 10 to 14 lbs. | 18 to 20 min/lb. | |
| Half, bone-in | 5 to 7 lbs. | 22 to 25 min/lb. | |
| Shank or butt portion, bone-in | 3 to 4 lbs. | 35 to 40 min/lb. | |
| Arm picnic shoulder, boneless | 5 to 8 lbs. | 30 to 35 min/lb. | |
| Shoulder roll (butt), boneless | 2 to 4 lbs. | 35 to 40 min/lb. | |
| Smoked Ham, cooked Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140°F (60°C) and all others to 165°F (74°C). | |||
| Whole, bone in | 10 to 14 lbs. | 15 to 18 min/lb. | |
| Half, bone in | 5 to 7 lbs. | 18 to 24 min/lb. | |
| Arm picnic shoulder, boneless | 5 to 8 lbs. | 25 to 30 min/lb. | |
| Canned ham, boneless | 3 to 10 lbs. | 15 to 20 min/lb. | |
| Vacuum packed, boneless | 6 to 12 lbs. | 10 to 15 min/lb. | |
| Spiral cut, whole or half | 7 to 9 lbs. | 10 to 18 min/lb. | |
| Fresh ham, uncooked Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | |||
| Whole leg, bone in | 12 to 16 lbs. | 22 to 26 min/lb. | |
| Whole leg, boneless | 10 to 14 lbs. | 24 to 28 min/lb. | |
| Half, bone in | 5 to 8 lbs. | 35 to 40 min/lb. | |
| Country ham Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | |||
| Whole or half |
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The times shown below are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165°F (74°C) in the center of the stuffing.
| Minimum internal temperature = 165°F (74°C) Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast. | ||
| Type | Oven °F/°C | Timing |
|---|---|---|
| Chicken, whole 3 to 4 lbs 5 to 7 lbs. | 350°F (177°C) | 1 ¼ to 1 ½ hours 2 to 2 ¼ hours |
| Chicken, breast halves, bone-in6 to 8 oz. | 350°F (177°C) | 30 to 40 minutes |
| Chicken, breast halves, boneless4 oz. | 350°F (177°C) | 20 to 30 minutes |
| Capon, whole 4 to 8 lbs. | 350°F (177°C) | 2 to 3 hours |
| Cornish hen, whole 18 to 24 oz. | 350°F (177°C) | 50 to 60 minutes |
| Duck, whole (do not stuff) 4 to 6 lbs. | 350°F (177°C) | 30 to 35 min/lb |
| Duck, legs or thighs | 325°F (163°C) | 1 ¼ to 1 ½ hours |
| Young goose, whole 8 to 12 lbs. | 325°F (163°C) | 2 ½ to 3 hours |
| Young goose, pieces or cut up | 325°F (163°C) | 2 hours |
What is the Safe Temperature to Cook Chicken to?
FAQ
How do you calculate how long to cook a chicken?
How long to cook chicken at each temperature?
How many hours per pound of chicken?
How long does it take to cook a whole chicken?
The accurate formula is as follows: Cooking Time (minutes)=Base Cooking Time+ (Weight of Chicken×Cooking Method Factor) Let’s say you have a 5-pound whole chicken, and you want to roast it in the oven. The base cooking time for roasting is 20 minutes per pound. Using the formula: Cooking Time=20+(5×10)=70 minutes
How long do you cook a 5 pound whole chicken?
Let’s say you have a 5-pound whole chicken, and you want to roast it in the oven. The base cooking time for roasting is 20 minutes per pound. Using the formula: Cooking Time=20+(5×10)=70 minutes So, the recommended cooking time for a 5-pound whole chicken in the oven would be 70 minutes.
How to calculate chicken cooking time?
Click the “Calculate” button, and the calculator will provide you with the optimal cooking time. The formula used in the Chicken Cooking Time Calculator takes into account the weight of the chicken and the chosen cooking method. The accurate formula is as follows: Cooking Time (minutes)=Base Cooking Time+ (Weight of Chicken×Cooking Method Factor)
How long does it take to cook a chicken in the oven?
The short answer here is: set your oven to 350 degrees F. Put your whole, unstuffed chicken in the oven, and it’s going to take 20 to 25 minutes for every pound that chicken weighs. What happens when you change the oven temperature to 425 degrees F?