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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

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)

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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

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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

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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

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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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