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May 25, 2013

How To's & Reference Tables...Meat & Poultry Roasting Chart

Meat & Poultry Roasting Chart

 

This is a general guideline to use when making the timeline for your meal preparation. Add 10 minutes or so to the total time to allow for the resting time required after removing the roast or bird from the oven prior to carving.

For superior results always use a meat thermometer and check it during the roasting process to determine when the roast or bird is actually ready to remove from the oven (the internal temperature of a roast or bird may increase up to 10°f after it is removed from the oven).

Important Note: The temperatures shown under the "Internal Temp" column are the USDA minimum temperatures recommended for food safety.

The USDA also recommends that for food safety, you always cook ground beef, pork, lamb, or veal until the internal temperature reaches a minimum of 160°F

See "The Recipe Box" for more detailed instructions on specific types of roasts and poultry.

Roasting Guide

Type of Meat

Doneness

Minimum Internal temp

Minutes/Pound At 325°    

 

 

 

 

Beef (rib-roast)

rare

145°f

25 -- 28

medium

 

28 – 32

well done

 

36 – 40

Beef (rolled-roast)

rare

 145°f

38 – 40

medium

 

40 – 45

well done

 

45 – 50

Lamb

 

 145°f

34 – 38

Veal

 

 145°f

38 – 42

Ham

 

 145°f

30 – 34

Pork

 

 145°f

30 – 35

Poultry

2 – 3 lbs

165°f

30 – 55

4 – 6 lbs

165°

30 – 50

Turkey

6 – 8 lbs

165°

20 – 25

12 – 14 lbs

165°

15 – 20


Directions for Best Pork RoastEasy Directions For How To Cook A Fabulous Pork Roast
Roasting a Turkey Breastside DownEasy Directions To Roast A Turkey Breastside Down For Succulent and Moist Meat.