| |
|
Cut |
Approx. Weight (pounds) |
Oven Temp. |
Thermometer Reading (after roasting) |
Thermometer Reading (after resting 5 min.) |
Cooking Time (minutes per pound) |
|
Beef Cut |
|
Eye Round |
2 to 3 |
325° |
140° |
145° (med. rare) |
20 - 22 |
|
Rib* |
4 to 6 |
325° |
140° |
145° (med. rare) |
25 - 30 |
|
(small end) |
155° |
160° (medium) |
30 - 34 |
|
Round Tip |
4 to 6 |
325° |
140° |
145° (med. rare) |
25 - 30 |
|
(Sirloin Tip) |
155° |
160° (medium) |
30 - 35 |
|
Tenderloin |
4 to 6 |
425° |
140° |
145° (med. rare) |
45 - 60 |
|
(whole) |
(total time) |
|
Tri-Tip |
1 1/2 to 2 |
425° |
140° |
145° (med. rare) |
30 - 40 |
|
(Bottom Sirloin) |
|
*Ribs that measure 6 to 7 inches from chine bone to tip of rib. |
|
Veal Cut |
|
Rump |
2 to 3 |
325° |
- |
- |
33 - 35 |
|
(boneless) |
|
Loin |
2 to 4 |
325° |
- |
- |
34 - 36 |
|
(bone-in) |
|
Shoulder |
2 1/2 to 3 |
325° |
- |
- |
31 - 34 |
|
(boneless) |
|
Note: Smaller roasts require more minutes per pound than larger
roasts. |
|
Lamb Cut |
|
Leg Roast Whole |
12 |
325° |
140° |
145° (med. rare) |
15 - 20 |
|
(bone-in) |
155° |
160° (medium) |
20 - 25 |
|
Shoulder Roast |
3 1/2 to 5 |
325° |
140° |
145° (med. rare) |
30 - 35 |
|
(boneless) |
155° |
160° (medium) |
35 - 40 |
|
Sirloin Half |
3 to 4 |
325° |
140° |
145° (med. rare) |
25 - 30 |
|
155° |
160° (medium) |
35 - 40 |
|
Pork Cut |
|
Loin Center |
2 to 5 |
325° |
155° |
160° (medium) |
20 - 25 |
|
(bone-in) |
|
Top Loin |
2 to 4 |
325° |
155° |
160° (medium) |
23 - 33 |
|
(boneless) |
|
Crown |
6 to 10 |
325° |
165° |
170° (well) |
20 - 25 |
|
Tenderloin |
1/2 to 1 |
425° |
155° |
160° (medium) |
27 - 29 |
|
Spareribs |
- |
325° |
- |
- |
1 1/2 - 1 3/4 hrs |
|
Note: Smaller roasts require more minutes per pound than larger
roasts. All pork should be cooked to 160°; however, 170° is
recommended for some cuts for best flavor. |
|
Poultry |
|
Chicken Whole |
3 to 3 1/2 |
375° |
- |
- |
1 3/4 - 2 hrs |
|
(not stuffed) |
|
Rock Cornish Hen |
1 to 1 1/2 |
350° |
- |
- |
1 - 1 1/4 hrs |
|
Turkey Whole |
6 to 8 |
325° |
- |
- |
3 - 3 1/2 hrs |
|
(stuffed) |
8 to 12 |
325° |
- |
- |
3 1/2 - 4 1/2 hrs |
|
|
12 to 16 |
325° |
- |
- |
4 - 5 hrs |
|
|
16 to 20 |
325° |
- |
- |
4 1/2 - 5 1/2 hrs |
|
Turkey Whole |
6 to 8 |
325° |
- |
- |
2 1/4 - 3 1/4 hrs |
|
(not stuffed) |
8 to 12 |
325° |
- |
- |
3 - 4 hrs |
|
|
12 to 16 |
325° |
- |
- |
3 1/2 - 4 1/2 hrs |
|
|
16 to 20 |
325° |
- |
- |
4 - 5 hrs |
|
Turkey Breast |
2 to 4 |
325° |
- |
- |
1 1/2 - 2 hrs |
|
(bone-in) |
3 to 5 |
325° |
- |
- |
1 1/2 - 2 1/2 hrs |
|
|
5 to 7 |
325° |
- |
- |
2 - 2 1/2 hrs |
|
Note: Times given are for unstuffed birds unless noted. Stuffed
birds, other than turkey, require 15 to 30 minutes longer. Begin
checking turkey doneness about one hour before end of recommended
roasting time. For prestuffed turkeys, follow package directions
very carefully-do not use this timetable. |
