{"id":6814,"date":"2019-02-06T15:38:51","date_gmt":"2019-02-06T22:38:51","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6814"},"modified":"2019-02-06T15:38:51","modified_gmt":"2019-02-06T22:38:51","slug":"meat-and-poultry-roasting-chart","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/meat-and-poultry-roasting-chart.html","title":{"rendered":"Meat and Poultry Roasting Chart"},"content":{"rendered":"

If you prefer, you may choose to cook these meats and poultry to higher temperatures.\u00a0 The time will vary. Also, altitude will affect time.\u00a0 Buy a good meat thermometer!<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Red Meat, Type<\/strong><\/th>\nOven \u00b0F<\/strong><\/th>\nTiming<\/strong><\/th>\nMinimum Internal Temperature & Rest Time<\/strong><\/th>\n<\/tr>\n
BEEF, FRESH<\/strong><\/th>\n<\/tr>\n
Beef, rib roast, bone-in; 4 to 8 pounds<\/td>\n325<\/td>\n23 to 30 min\/lb<\/td>\n145 \u00b0F and allow to rest for at least 3 minutes<\/td>\n<\/tr>\n
Beef, rib roast, boneless; 4 pounds<\/td>\n325<\/td>\n39 to 43 min\/lb<\/td>\n<\/tr>\n
Beef, eye round roast; 2 to 3 pounds<\/td>\n325<\/td>\n20 to 22 min\/lb<\/td>\n<\/tr>\n
Beef, tenderloin roast, whole; 4 to 6 lbs<\/td>\n425<\/td>\n45 to 60 minutes total<\/td>\n<\/tr>\n
Beef, tenderloin roast, half; 2 to 3 lbs<\/td>\n425<\/td>\n35 to 45 minutes total<\/td>\n<\/tr>\n
POULTRY<\/strong>: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 \u00b0F in the center of the stuffing.<\/th>\n<\/tr>\n
Turkey, whole;<\/td>\n325<\/td>\n30 min\/lb<\/td>\n165 \u00b0F and check the internal temperature in the innermost part of the thigh, innermost part of the wing and the thickest part of the breast.<\/td>\n<\/tr>\n
Chicken, whole; 4 to 8 pounds<\/td>\n375<\/td>\n20 to 30 min\/lb<\/td>\n<\/tr>\n
CAPON, whole; 4 to 8 pounds<\/td>\n375<\/td>\n20 to 30 min\/lb<\/td>\n<\/tr>\n
CORNISH HENS, whole; 18 to 24 oz.<\/td>\n350<\/td>\n50 to 60 minutes total<\/td>\n<\/tr>\n
DUCK, domestic, whole<\/td>\n375<\/td>\n20 min\/lb<\/td>\n<\/tr>\n
DUCK, wild, whole<\/td>\n350<\/td>\n18 to 20 min\/lb<\/td>\n<\/tr>\n
GOOSE, domestic or wild, whole<\/td>\n325<\/td>\n20 to 25 min\/lb<\/td>\n<\/tr>\n
PHEASANT, young, whole, 2 pounds<\/td>\n350<\/td>\n30 min\/lb<\/td>\n<\/tr>\n
QUAIL, whole<\/td>\n425<\/td>\n20 minutes total<\/td>\n<\/tr>\n
LAMB<\/strong><\/th>\n<\/tr>\n
Lamb, leg, bone-in; 5 to 9 pounds
\nLamb, leg, boneless; 4 to 7 pounds<\/td>\n		325<\/td>\n20-26 min\/lb<\/td>\n145 \u00b0F and allow to rest for at least 3 minutes<\/td>\n<\/tr>\n
Lamb, crown roast; 3 to 4 pounds<\/td>\n375<\/td>\n20-30 min\/lb<\/td>\n<\/tr>\n
PORK, FRESH<\/strong><\/th>\n<\/tr>\n
Pork, loin roast, bone-in; 3 to 5 pounds<\/td>\n325<\/td>\n20-25 min\/lb<\/td>\n145 \u00b0F and allow to rest for at least 3 minutes<\/td>\n<\/tr>\n
Pork, loin roast boneless; 2 to 4 pounds<\/td>\n325<\/td>\n23-33 min\/lb<\/td>\n<\/tr>\n
Pork, crown roast; 6 to 10 lbs<\/td>\n325<\/td>\n20-25 min\/lb<\/td>\n<\/tr>\n
Pork, tenderloin; \u00bd to 1\u00bd lbs<\/td>\n425<\/td>\n20-30 minutes total<\/td>\n<\/tr>\n
PORK, CURED<\/strong><\/th>\n<\/tr>\n
Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds<\/td>\n325<\/td>\n18-20 min\/lb<\/td>\n145 \u00b0F and allow to rest for at least 3 minutes<\/td>\n<\/tr>\n
Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds<\/td>\n325<\/td>\n22-25 min\/lb<\/td>\n<\/tr>\n
Ham, fully cooked, bone-in; Whole, 14 to 16 pound<\/td>\n325<\/td>\n15-18 min\/lb<\/td>\n140 \u00b0F<\/td>\n<\/tr>\n
Ham, fully cooked, bone-in; Half, 7 to 8 pounds<\/td>\n325<\/td>\n18-25 min\/lb<\/td>\n140 \u00b0F<\/td>\n<\/tr>\n
Ham, fully cooked, boneless; 3 to 4 lbs<\/td>\n325<\/td>\n27-33 min\/lb<\/td>\n140 \u00b0F<\/td>\n<\/tr>\n
Ham, country, dried<\/strong><\/td>\n(see label directions)<\/td>\n<\/tr>\n
VEAL<\/strong><\/th>\n<\/tr>\n
Veal, boneless roast, rump or shoulder; 2 to 3 pounds<\/td>\n325<\/td>\n25-30 min\/lb<\/td>\n145 \u00b0F and allow to rest for at least 3 minutes<\/td>\n<\/tr>\n
Veal, bone-in roast, loin; 3 to 4 pounds<\/td>\n325<\/td>\n30-34 min\/lb<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Source:\u00a0\u00a0<\/strong>Foodsafty.gov<\/p>\n","protected":false},"excerpt":{"rendered":"

If you prefer, you may choose to cook these meats and poultry to higher temperatures.\u00a0 The time will vary. Also, altitude will affect time.\u00a0 Buy a good meat thermometer! Red Meat, Type Oven \u00b0F Timing Minimum Internal Temperature & Rest Time BEEF, FRESH Beef, rib roast, bone-in; 4 to 8 pounds 325 23 to 30 … Continue reading “Meat and Poultry Roasting Chart”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[112],"tags":[],"class_list":["post-6814","post","type-post","status-publish","format-standard","hentry","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6814"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6814\/revisions"}],"predecessor-version":[{"id":7202,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6814\/revisions\/7202"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}