Roasting Tinetable

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Cut Approx. Weight (pounds) Oven Temp. Thermometer Reading (after roasting) Thermometer Reading (after standing 5 min.) Cooking Time (minutes per pound)

Beef Cut

Eye Round 2 to 3 325° 140° 145° (med. rare) 20 - 22
Rib*
(small end)
4 to 6 325° 140°
155°
145° (med. rare)
160° (medium)
25 - 30
30 - 34
Round Tip
(Sirloin Tip)
4 to 6 325° 140°
155°
145° (med. rare)
160° (medium)
25 - 30
30 - 35
Tenderloin
(whole)
4 to 6 425° 140° 145° (med. rare) 45 - 60
(total time)
Tri-Tip
(Bottom Sirloin)
1 1/2 to 2 425° 140° 145° (med. rare) 30 - 40
*Ribs that measure 6 to 7 inches from chine bone to tip of rib.
Veal Cut
Rump
(boneless)
2 to 3 325° - - 33 - 35
Loin
(bone-in)
2 to 4 325° - - 34 - 36
Shoulder
(boneless)
2 1/2 to 3 325° - - 31 - 34
Note: Smaller roasts require more minutes per pound than larger roasts.
Lamb Cut
Leg Roast Whole
(bone-in)
12 325° 140°
155°
145° (med. rare)
160° (medium)
15 - 20
20 - 25
Shoulder Roast
(boneless)
3 1/2 to 5 325° 140°
155°
145° (med. rare)
160° (medium)
30 - 35
35 - 40
Sirloin Half 3 to 4 325° 140°
155°
145° (med. rare)
160° (medium)
25 - 30
35 - 40




ROASTING TIMETABLE
Pork, Poultry

Cut Approx. Weight (pounds) Oven Temp. Thermometer Reading (after roasting) Thermometer Reading (after standing 5 min.) Cooking Time (minutes per pound)
Pork Cut
Loin Center
(bone-in)
2 to 5 325° 155° 160° (medium) 20 - 25
Top Loin
(boneless)
2 to 4 325° 155° 160° (medium) 23 - 33
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
(not stuffed)
3 to 3 1/2 375° - - 1 3/4 - 2 hrs
Rock Cornish Hen 1 to 1 1/2 350° - - 1 - 1 1/4 hrs
Turkey Whole
(stuffed)
6 to 8
8 to 12
12 to 16
16 to 20
325°
325°
325°
325°
-
-
-
-
-
-
-
-
3 - 3 1/2 hrs
3 1/2 - 4 1/2 hrs
4 - 5 hrs
4 1/2 - 5 1/2 hrs
Turkey Whole
(not stuffed)
6 to 8
8 to 12
12 to 16
16 to 20
325°
325°
325°
325°
-
-
-
-
-
-
-
-
2 1/4 - 3 1/4 hrs
3 - 4 hrs
3 1/2 - 4 1/2 hrs
4 - 5 hrs
Turkey Breast
(bone-in)
2 to 4
3 to 5
5 to 7
325°
325°
325°
-
-
-
-
-
-
1 1/2 - 2 hrs
1 1/2 - 2 1/2 hrs
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.