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) |
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 |
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
|
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 |
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) |
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