MENU
  • Save
    219
  • Pinterest
    1K
  • Email
    357
  • Facebook
    799
  • Print
    3K

Timetable for Roasting Meats

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. MORE+ LESS-
By Betty Crocker Kitchens
Created February 1, 2017

What's In This Article

Beef

Rib Eye Roast (boneless)
PRIME RIB

OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Rib Eye Roast (bone-in)
PRIME RIB

OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Tenderloin Roast

OVEN TEMP. 425ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Tri-Tip Roast

OVEN TEMP. 425ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Round Tip Roast

OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Rump Roast

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

Bottom Round Roast

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

Eye Round Roast

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

Brisket (fresh)

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

Brisket (corned)

OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Back To Top

Poultry

Chicken Breast

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

Whole Chicken

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

Whole Duck

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

Whole Goose

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

Whole Pheasant

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

Rock Cornish Game Hen

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

Whole Turkey (not stuffed)

OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
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

Turkey Breast (bone-in)

OVEN TEMP. 350ºF
WEIGHT ROASTING TIME INTERNAL TEMP.
2-4 lbs 2.5-3 hrs 165ºF
3-5 lbs 3-3.5 hrs 165ºF
5-7 lbs 3.5-4 hrs 165ºF

Back To Top

Pork

Loin Roast

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

Crown Roast

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

Shoulder/Butt Roast

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

Ribs (back, spareribs)

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

Ribs (country-style)

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

Tenderloin

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

Ham (fully cooked)

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

Fresh Leg/Uncured Ham

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

Back To Top

Veal

Loin Roast

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

Rib Roast

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

Back To Top

Lamb

Leg Roast (whole, bone-in)

OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Leg Roast (whole, boneless)

OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Shoulder Roast or Shank Leg Half

OVEN TEMP. 325ºF
WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing)
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)

Back To Top

Comment