Schedule of Roasting Times

CUT OF MEAT
 		WEIGHT
(POUNDS)		 OVEN
TEMPERATURE		 INTERNAL
TEMPERATURE		 COOKING MINUTES
PER POUND
     BEEF
Eye Round 2 to 3 325ºF 140ºF (med-rare) 20 to 22
Rib 4 to 6


6 to 8		 325ºF


325ºF		 140ºF (med-rare)
155ºF (med)

140ºF  (med-rare)
155ºF (med)		 25 to 30
30 to 34

23 to 26
27 to 32
Rib Eye 4 to 6 350ºF 140ºF (med-rare)
160ºF (med)		 18 to 20
20 to 22
Sirloin Tip 2 to 4


4 to 6


8 to 10		 325ºF


325ºF


325ºF		 140ºF (med-rare)
155ºF (med)

140ºF (med-rare)
155ºF (med)

140ºF (med-rare)
155ºF (med)		 30 to 35
35 to 40

25 to 30
30 to 35

18 to 22
23 to 25
Tenderloin - half 2 to 3 425ºF 140ºF (med-rare) 35 to 45 - total
Tenderloin - whole 4 to 6 425ºF 140ºF (med-rare) 45 to 60 - total
Tri-Tip or Bottom Sirloin 1 to 2 425ºF 140ºF (med-rare) 30 to 40
     CHICKEN
Whole-stuffed 3 to 4 325ºF 180ºF 2 to 2-1/2 hrs. total
Whole-unstuffed 3 to 4 375ºF 180ºF 1-3/4 to 2 hrs. total
     DUCK 3 to 4
5 to 6		 350ºF 180ºF 2 hrs. total
3 hrs. total
     GOOSE 7 to 9
9 to 11
11 to 13		 350ºF 180ºF 2-1/2 to 3 hrs. total

3-1/2 to 4 hrs. total
     HAM
Bone-In 6 to 8
14 to 16		 325ºF 140ºF 13 to 17
11 to 14
Boneless 1 to 2
3 to 4
6 to 8
9 to 11		 325ºF 140ºF 29 to 33
19 to 23
16 to 20
12 to 16
Canned 2
3
 		325ºF 140ºF 23 to 25
21 to 23
17 to 20
Picnic Ham/Shoulder
(uncooked)		 3 to 10 325ºF 185ºF 27 to 29
     LAMB
Leg-Shank Half 3 to 4 325ºF 140ºF (med-rare)
155ºF (med)		 30 to 35
40 to 45
Leg-Sirloin Half 3 to 4 325ºF 140ºF (med-rare)
155ºF (med)		 25 to 30
35 to 40
Leg-Whole
(bone-in)		 12 325ºF 140ºF (med-rare)
155ºF (med)		 15 to20
20 to 25
Leg-Whole
(bone-in)		 5 to 7 325ºF 140ºF (med-rare)
155ºF (med)		 20 to 25
25 to 30
Leg-Whole
(boneless)		 4 to 7 325ºF 145ºF (med-rare)
155ºF (med)		 25 to 30
30 to 35
Shoulder 3 to 5 325ºF 140ºF (med-rare)
155ºF (med)		 30 to 35
35 to 40
     PORK
Boston Blade
(boneless)		 3 to 4 325ºF 165ºF 40 to 45
Crown Blade 6 to 10 325ºF 165ºF 20 to 25
Loin Blade
or Sirloin
boneless,tied		 2 to 4 325ºF 165ºF 33 to 38
Loin Center
(bone-in)		 3 to 5 325ºF 155ºF 20 to 25
Rib (boneless) 2 to 4 325ºF 155ºF 26 to 31
Spareribs   325ºF   1-1/2 to 1-3/4 hrs.
Tenderloin 1/2 to 1 425ºF 155ºF 27 to 29
Top Loin
(boneless)		 2 to 4 325ºF 155ºF 23 to 33
Top Loin Double
(boneless)		 3 to 4 325ºF 160ºF 29 to 34
     PHEASANT 2 to 3 350ºF 180ºF 1 to 1-1/2 hrs.
     ROCK CORNISH HEN 1 to 2 350ºF 180ºF 1 to 1 1/4 hrs
     TURKEY
Breast (bone-in) 2 to 4
3 to 5
5 to 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 to 8
8 to 12
12 to 16
16 to 20
20 to 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 to 8
8 to 12
12 to 16
16 to 20
20 to 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 to 14 ribs)		 7 to 10 325ºF 155ºF 19 to 21
Loin (bone-in) 3 to 4 325ºF 155ºF 34 to 36
Loin (boneless) 2 to 3 325ºF 155ºF 18 to 20
Rib 4 to 5 325ºF 155ºF 25 to 27
Rump (boneless) 2 to 3 325ºF 155ºF 33 to 35
Shoulder (boneless) 2 to 3 325ºF 155ºF 31 to 34





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