Recommended Cooking Times
Use a food thermometer to determine that meats and poultry reach a safe minimum internal temperature
Turkey Roasting Chart
The times listed are for a fresh or thawed turkey in an oven at 325 °F.
| Size of Turkey |
Unstuffed Hours to Prepare |
Stuffed
Hours to Prepare |
|---|---|---|
| 8 to 12 pounds | 2 3/4 to 3 hours | 3 to 3 1/2 hours |
| 12 to 14 pounds | 3 to 3 3/4 hours | 3 1/2 to 4 hours |
| 14 to 18 pounds | 3 3/4 to 4 1/4 hours | 4 to 4 1/4 hours |
| 18 to 20 pounds | 4 1/4 to 4 1/2 hours | 4 1/4 to 4 3/4 hours |
| 20 to 24 pounds | 4 1/2 to 5 hours | 4 3/4 to 5 1/4 hours |
If you choose to stuff your turkey, stuff loosely. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Place stuffed turkey in oven immediately.
Whole turkey should be cooked in an oven at 325 degrees F until it
reaches an internal temperature of 180 degrees F deep in the thickest
part of the inner thigh (use a meat thermometer
to check it ). Even if the innermost part of the thigh has reached a
safe internal temperature of 180 °F, the center of the stuffing inside
the turkey may not have reached 165 °F and can cause foodborne illness.
Continue to cook the stuffed turkey until the stuffing has reached 165 ° Use a food thermometer to check the internal
temperature of the turkey.
Holiday Meat Roasting Chart
|
RED MEAT, TYPE |
OVEN °F | TIMING | INTERNAL TEMP °F |
|---|---|---|---|
| BEEF, FRESH | |||
| Beef, rib roast, bone-in; 4 to 8 pounds | 325 | 23 to 30 min/lb | 145 med. rare |
| 27 to 38 min/lb | 160 medium | ||
| Beef, rib roast, boneless; 4 pounds | 325 | 39 to 43 min/lb | 145 |
| Beef, eye round roast; 2 to 3 pounds | 325 | 20 to 22 min/lb | 145 |
| Beef, tenderloin roast, whole; 4 to 6 lbs | 425 | 45 to 60 minutes total | 145 |
| Beef, tenderloin roast, half; 2 to 3 lbs | 425 | 35 to 45 minutes total | 145 |
| LAMB | |||
|
Lamb, leg, bone-in; 5 to 9 pounds Lamb, leg, boneless; 4 to 7 pounds |
325 | 20-26 min/lb | 145 med. rare |
| 26-30 min/lb | 160 medium | ||
| 30-35 min/lb | 170 well done | ||
| Lamb, crown roast; 3 to 4 pounds | 375 | 20-30 min/lb | Same as above. |
| PORK, FRESH | |||
| Pork, loin roast, bone-in; 3 to 5 pounds | 325 | 20-25 min/lb | 160 |
| Pork, loin roast boneless; 2 to 4 pounds | 325 | 23-33 min/lb | 160 |
| Pork, crown roast; 6 to 10 lbs | 325 | 20-25 min/lb | 160 |
| Pork, tenderloin; ½ to 1½ lbs | 425 | 20-30 minutes total | 160 |
| PORK, CURED | |||
| Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds | 325 | 18-20 min/lb | 160 |
| Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds | 325 | 22-25 min/lb | 160 |
| Ham, fully cooked, bone-in; Whole, 14 to 16 pound | 325 | 15-18 min/lb | 140 |
| Ham, fully cooked, bone-in; Half, 7 to 8 pounds | 325 | 18-25 min/lb | 140 |
| Ham, fully cooked, boneless; 3 to 4 lbs | 325 | 27-33 min/lb | 140 |
| Ham, country, dried | (see label directions) | ||
| VEAL | |||
| Veal, boneless roast, rump or shoulder; 2 to 3 pounds | 325 | 25-30 min/lb | 145 med. rare |
| 31-35 min/lb | 160 medium | ||
| 34-40 min/lb | 170 well done | ||
| Veal, bone-in roast, loin; 3 to 4 pounds | 325 | 30-34 min/lb | 145 med. rare |
| 34-36 min/lb | 160 medium | ||
| 38-40 min/lb | 170 well done | ||
| VENISON | |||
| Venison, round, rump, loin, or rib roast; 3 to 4 pounds |
325 |
20-25 min/lb | 160 |
NOTE: 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
|
TYPE OF POULTRY |
OVEN °F | TIMING | INTERNAL TEMP °F |
|---|---|---|---|
| CAPON, whole; 4 to 8 pounds | 375 | 20 to 30 min/lb | 165 |
| CORNISH HENS, whole; 18 to 24 oz. | 350 | 50 to 60 minutes total | 165 |
| DUCK, domestic, whole | 375 | 20 min/lb | 165 |
| DUCK, wild, whole | 350 | 18 to 20 min/lb | 165 |
| GOOSE, domestic or wild, whole | 325 | 20 to 25 min/lb | 165 |
| PHEASANT, young, whole, 2 pounds | 350 | 30 min/lb | 165 |
| QUAIL, whole | 425 | 20 minutes total | 165 |
No comments: