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Meat and Poultry Roasting Chart

You may choose to cook these meats and poultry to higher temperatures.

                                                              Oven °F                  Timing 

BEEF, FRESH:
Beef, rib roast, bone-in; 4 to 8 pounds         325                     23 to 30 min/lb 
Beef, rib roast, boneless  4 to 8 lbs.            325                     39 to 43 min/lb
Beef, eye round roast; 2 to 3 pounds           325                     20 to 22 min/lb
Beef, tenderloin roast, whole; 4 to 6 lbs       425                     45 to 60 minutes total
Beef, tenderloin roast, half; 2 to 3 lbs          425                     35 to 45 minutes total
POULTRY: 
Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. 
The internal temperature should reach 165 °F in the center of the stuffing.

Chicken, whole; 4 to 8 pounds37520 to 30 min/lb
CAPON, whole; 4 to 8 pounds37520 to 30 min/lb
CORNISH HENS, whole; 18 to 24 oz.35050 to 60 minutes total
DUCK, domestic, whole37520 min/lb
DUCK, wild, whole35018 to 20 min/lb
GOOSE, domestic or wild, whole32520 to 25 min/lb
PHEASANT, young, whole, 2 pounds35030 min/lb
TURKEY--directions below
QUAIL, whole42520 minutes total
LAMB:
Lamb, leg, bone-in; 5 to 9 pounds 
Lamb, leg, boneless; 4 to 7 pounds32520-26 min/lb 
Lamb, crown roast; 3 to 4 pounds37520-30 min/lb
PORK, FRESH
Pork, loin roast, bone-in; 3 to 5 pounds32520-25 min/lb 
Pork, loin roast boneless; 2 to 4 pounds32523-33 min/lb
Pork, crown roast; 6 to 10 lbs32520-25 min/lb
Pork, tenderloin; ½ to 1½ lbs42520-30 minutes total
PORK, CURED
Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds32518-20 min/lb 
Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds32522-25 min/lb
Ham, fully cooked, bone-in; Whole, 14 to 16 pound32515-18 min/lb140 °F
Ham, fully cooked, bone-in; Half, 7 to 8 pounds32518-25 min/lb140 °F
Ham, fully cooked, boneless; 3 to 4 lbs32527-33 min/lb140 °F
Ham, country, dried(see label directions)
VEAL
Veal, boneless roast, rump or shoulder; 2 to 3 pounds32525-30 min/lb 
Veal, bone-in roast, loin; 3 to 4 pounds32530-34 min/lb

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Turkey Roasting Chart
Turkey Roasting Chart For a fresh or thawed turkey:

Set the oven to 325 °F.
Cook to 165 °F.
Related Information:
For details on grilling, smoking, microwaving, or deep fat frying turkey, 
For details on preparing, cooking, and storing turkey, see Turkey.

Size of TurkeyUnstuffed/Stuffed

4 to 6 pounds (breast) 1/2 to 2 1/4 hours

6 to 8 pounds (breast) 2 1/4 to 3 1/4 hours

8 to 12 pounds 2 3/4 to 3 hours

12 to 14 pounds 3 to 3 3/4 hours

14 to 18 pounds 3 3/4 to 4 1/4 hours

18 to 20 pounds 4 1/4 to 4 1/2 hours

20 to 24 pounds 4 1/2 to 5 hours

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Ham Cooking Chart Related information

For details on preparing, cooking, and storing meat, see Meat.
CategoryCutWeight in PoundsMinutes Per Pound

Smoked ham, cook-before-eatingWhole, bone in10 to 1418 to 20

Half, bone in5 to 722 to 25

Shank or butt portion, bone in3 to 435 to 40

Arm picnic shoulder, boneless5 to 830 to 35

Shoulder roll (butt), boneless2 to 435 to 40

Smoked ham, cookedWhole, bone in10 to 1415 to 18

Half, bone in5 to 718 to 24

Arm picnic shoulder, boneless5 to 825 to 30

Canned ham, boneless3 to 1015 to 20

Vacuum packed, boneless6 to 1210 to 15

Spiral cut, whole or half7 to 910 to 18

Fresh ham, uncookedWhole leg, bone in12 to 1622 to 26

Whole leg, boneless10 to 1424 to 28

Half, bone in5 to 835 to 40

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.