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Timetable for Roasting Meats

By Betty Crocker Kitchens

Created February 1, 2017

timetable-for-roasting-meat_hero_final

Whether you’re attempting your first holiday ham or making roast beef for an easy Sunday supper, this chart will help ensure it’s done just right, every time.

What's In This Article

Beef
Poultry
Pork
Veal
Lamb

Beef

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Rib Eye Roast (boneless) PRIME RIB				OVEN TEMP. 350ºF
3-4 lbs	1.5 - 2 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
3-4 lbs	1.75 - 2 hrs	150ºF	15-20 Mins	160ºF (medium)
4-6 lbs	2 - 2.5 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
4-6 lbs	2 - 2.5 hrs	150ºF	15-20 Mins	160ºF (medium)
6-8 lbs	2.5 - 2.75 hrs	135ºF	10-15 Mins	145ºF (medium-rare)
6-8 lbs	2.75 - 3 hrs	150ºF	10-15 Mins	160ºF (medium)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Rib Eye Roast (bone-in) PRIME RIB				OVEN TEMP. 350ºF
4-6 lbs (2 Ribs)	1.5 - 2 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
4-6 lbs (2 Ribs)	1.75 - 2 hrs	150ºF	15-20 Mins	160ºF (medium)
6-8 lbs (2-4 Ribs)	2 - 2.5 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
6-8 lbs (2-4 Ribs)	2 - 2.5 hrs	150ºF	15-20 Mins	160ºF (medium)
8-10 lbs (4-5 Ribs)	2.5 - 2.75 hrs	135ºF	10-20 Mins	145ºF (medium-rare)
8-10 lbs (4-5 Ribs)	2.75 - 3 hrs	150ºF	10-20 Mins	160ºF (medium)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Tenderloin Roast				OVEN TEMP. 425ºF
2-3 lbs	35-40 mins	135ºF	10-15 Mins	145ºF (medium-rare)
2-3 lbs	45-50 mins	150ºF	10-15 Mins	160ºF (medium)
4-5 lbs	50-60 mins	135ºF	10-15 Mins	145ºF (medium-rare)
4-5 lbs	60-70 mins	150ºF	10-15 Mins	160ºF (medium)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Tri-Tip Roast				OVEN TEMP. 425ºF
1.5-2 lbs	30-40 mins	135ºF	10-15 Mins	145ºF (medium-rare)
1.5-2 lbs	40-45 mins	150ºF	10-15 Mins	160ºF (medium)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Round Tip Roast				OVEN TEMP. 325ºF
3-4 lbs	1.75-2 hrs	140ºF	10-15 Mins	145ºF (medium-rare)
3-4 lbs	2.25-2.5 hrs	155ºF	10-15 Mins	160ºF (medium)
4-6 lbs	2-2.5 hrs	140ºF	10-15 Mins	145ºF (medium-rare)
4-6 lbs	2.5-3 hrs	155ºF	10-15 Mins	160ºF (medium)
6-8 lbs	2.5-3 hrs	140ºF	10-15 Mins	145ºF (medium-rare)
6-8 lbs	3-3.5 hrs	155ºF	10-15 Mins	160ºF (medium)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Rump Roast				OVEN TEMP. 325ºF
2-4 lbs	1.5-2 hrs	135ºF	15-20 Mins	145ºF (medium-rare)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Bottom Round Roast				OVEN TEMP. 325ºF
3-4 lbs	1.5-2 hrs	135ºF	10-15 Mins	145ºF (medium-rare)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Eye Round Roast				OVEN TEMP. 325ºF
2-3 lbs	1.5-1.75 hrs	135ºF	15-20 Mins	145ºF (medium-rare)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Brisket (fresh)				OVEN TEMP. 325ºF
2.5-4 lbs	2.5-3 hrs (cover with liquid)	135ºF	10-15 Mins	170ºF (well done)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Brisket (corned)				OVEN TEMP. 325ºF
2.5-3.5 lbs	2.5-3.5 hrs	Follow Package Directions	10-15 Mins	170ºF (well done)
3.5-5 lbs	3.5-4.5 hrs	Follow Package Directions	10-15 Mins	170ºF (well done)

Poultry

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Chicken Breast		OVEN TEMP. 400ºF
2 lbs	35-45 mins	165ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Whole Chicken		OVEN TEMP. 375ºF
3-4 lbs	1.5 - 2 hrs	165ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Whole Duck		OVEN TEMP. 350ºF
3.5-4 lbs	2 hrs	165ºF
5-5.5 lbs	3 hrs	165ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Whole Goose		OVEN TEMP. 350ºF
7-9 lbs	2.5-3 hrs	165ºF
9-11 lbs	3-3.5 hrs	165ºF
11-13 lbs	3.5-4 hrs	165ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Whole Pheasant		OVEN TEMP. 350ºF
2-3 lbs	1-1.25 hrs	165ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Rock Cornish Game Hen		OVEN TEMP. 350ºF
1-1.5 lbs	1-1.25 hrs	165ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Whole Turkey (not stuffed)		OVEN TEMP. 325ºF
8 -12 lbs	2.75-3 hrs	165ºF
12-14 lbs	3-3.75 hrs	165ºF
14-18 lbs	3.75-4.25 hrs	165ºF
18-20 lbs	4.25-4.5 hrs	165ºF
20-24 lbs	4.5-5 hrs	165ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.
Turkey Breast (bone-in)		OVEN TEMP. 350ºF
2-4 lbs	2.5-3 hrs	165ºF
3-5 lbs	3-3.5 hrs	165ºF
5-7 lbs	3.5-4 hrs	165ºF

Pork

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Loin Roast			OVEN TEMP. 325ºF
2-5 lbs	20 mins/lb	145ºF	Let Stand 3 Minutes

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Crown Roast			OVEN TEMP. 325ºF
6-10 lbs	20 mins/lb	145ºF	Let Stand 3 Minutes

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Shoulder/Butt Roast			OVEN TEMP. 325ºF
3-6 lbs	20 mins/lb	145ºF	Let Stand 3 Minutes

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Ribs (back, spareribs)			OVEN TEMP. 325ºF
-	Cook covered 1.25 hrs, uncover, cook 45 minutes longer	Tender	-

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Ribs (country-style)			OVEN TEMP. 350ºF
-	Cook covered 1.25 hrs, uncover, cook 45 minutes longer	Tender	-

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Tenderloin			OVEN TEMP. 425ºF
-	.75-1 hr	145ºF	Let Stand 3 Minutes

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Ham (fully cooked)			OVEN TEMP. 325ºF
-	15-20 mins/lb	140ºF	-

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
Fresh Leg/Uncured Ham			OVEN TEMP. 325ºF
-	15-20 mins/lb	145ºF	Let Stand 3 Minutes

Veal

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Loin Roast				OVEN TEMP. 325ºF
3-4 lbs	1.75-2.25 hrs	155ºF	10-15 minutes	160ºF

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Rib Roast				OVEN TEMP. 325ºF
4-5 lbs	1.5-2.25 hrs	155ºF	10-15 minutes	160ºF

Lamb

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Leg Roast (whole, bone-in)				OVEN TEMP. 325ºF
5-7 lbs	20-25 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
5-7 lbs	25-30 mins/lb	155ºF	10-15 minutes	160ºF (medium)
7-9 lbs	15-20 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
7-9 lbs	20-25 mins/lb	155ºF	10-15 minutes	160ºF (medium)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Leg Roast (whole, boneless)				OVEN TEMP. 325ºF
4-7 lbs	25-30 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
4-7 lbs	30-35 mins/lb	155ºF	10-15 minutes	160ºF (medium)

WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
Shoulder Roast or Shank Leg Half				OVEN TEMP. 325ºF
3-4 lbs	30-35 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
3-4 lbs	40-45 mins/lb	155ºF	10-15 minutes	160ºF (medium)