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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. MORE+ LESS-

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)

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