If you prefer, you may choose to cook these meats and poultry to higher temperatures. The time will vary. Also, altitude will affect time. Buy a good meat thermometer!
| Red Meat, Type | Oven °F | Timing | Minimum Internal Temperature & Rest Time |
|---|---|---|---|
| BEEF, FRESH | |||
| Beef, rib roast, bone-in; 4 to 8 pounds | 325 | 23 to 30 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Beef, rib roast, boneless; 4 pounds | 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. | |||
| Turkey, whole; | 325 | 30 min/lb | 165 °F and check the internal temperature in the innermost part of the thigh, innermost part of the wing and the thickest part of the breast. |
| Chicken, whole; 4 to 8 pounds | 375 | 20 to 30 min/lb | |
| CAPON, whole; 4 to 8 pounds | 375 | 20 to 30 min/lb | |
| CORNISH HENS, whole; 18 to 24 oz. | 350 | 50 to 60 minutes total | |
| DUCK, domestic, whole | 375 | 20 min/lb | |
| DUCK, wild, whole | 350 | 18 to 20 min/lb | |
| GOOSE, domestic or wild, whole | 325 | 20 to 25 min/lb | |
| PHEASANT, young, whole, 2 pounds | 350 | 30 min/lb | |
| QUAIL, whole | 425 | 20 minutes total | |
| LAMB | |||
| Lamb, leg, bone-in; 5 to 9 pounds Lamb, leg, boneless; 4 to 7 pounds |
325 | 20-26 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Lamb, crown roast; 3 to 4 pounds | 375 | 20-30 min/lb | |
| PORK, FRESH | |||
| Pork, loin roast, bone-in; 3 to 5 pounds | 325 | 20-25 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Pork, loin roast boneless; 2 to 4 pounds | 325 | 23-33 min/lb | |
| Pork, crown roast; 6 to 10 lbs | 325 | 20-25 min/lb | |
| Pork, tenderloin; ½ to 1½ lbs | 425 | 20-30 minutes total | |
| PORK, CURED | |||
| Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds | 325 | 18-20 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds | 325 | 22-25 min/lb | |
| Ham, fully cooked, bone-in; Whole, 14 to 16 pound | 325 | 15-18 min/lb | 140 °F |
| Ham, fully cooked, bone-in; Half, 7 to 8 pounds | 325 | 18-25 min/lb | 140 °F |
| Ham, fully cooked, boneless; 3 to 4 lbs | 325 | 27-33 min/lb | 140 °F |
| Ham, country, dried | (see label directions) | ||
| VEAL | |||
| Veal, boneless roast, rump or shoulder; 2 to 3 pounds | 325 | 25-30 min/lb | 145 °F and allow to rest for at least 3 minutes |
| Veal, bone-in roast, loin; 3 to 4 pounds | 325 | 30-34 min/lb | |
Source: Foodsafty.gov
