If you prefer, you may choose to cook these meats and poultry to higher temperatures.
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
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