Plan the roast before the guests arrive. Pick a cut — prime rib, beef tenderloin, pork loin, pork shoulder, ham, leg of lamb, whole chicken, or a stuffed or unstuffed turkey — enter its weight, and get the estimated roasting time at the oven temperature USDA’s chart uses for that cut, along with the safe internal temperature, when to pull it, and how long to rest it. Every time and temperature comes straight from USDA Food Safety and Inspection Service charts, and the calculator says so when your weight falls outside what the chart covers.
Still frozen? The turkey thaw time calculator tells you when to start thawing. The countdown timer tracks the roast, and the rice to water ratio calculator times a side.
Frequently asked questions
What internal temperature is safe for meat?
USDA's safe minimum internal temperatures are 145 °F for whole cuts of beef, pork, lamb, and veal, followed by at least a 3-minute rest; 160 °F for ground beef, pork, and lamb; and 165 °F for all poultry, including ground poultry and any stuffing cooked inside the bird. A fully cooked ham only needs reheating to 140 °F. You can cook red meat hotter for a more well-done result, but never below these minimums. Measure with a food thermometer in the thickest part of the meat, away from bone and fat.
How long do I cook a roast per pound?
It depends on the cut and the oven temperature, which is why this calculator uses USDA's charts cut by cut. For example, a bone-in beef rib roast at 325 °F takes about 23 to 30 minutes per pound, a bone-in pork loin 20 to 25 minutes per pound, and a boneless leg of lamb 25 to 30 minutes per pound. Some cuts, like beef tenderloin at 425 °F, are listed as a total time instead of a per-pound rate. Chart times assume the meat goes in straight from the refrigerator.
How long does a turkey take to roast?
At 325 °F, USDA's timetable gives 3 to 3¾ hours for an unstuffed 12 to 14 pound turkey and 3¾ to 4¼ hours for 14 to 18 pounds. A stuffed turkey takes longer — 4 to 4¼ hours for 14 to 18 pounds — and the center of the stuffing must also reach 165 °F. USDA recommends cooking stuffing in a separate dish for more even cooking. Let the turkey stand 20 minutes before carving. Always confirm 165 °F in the thigh, wing, and breast.
When should I take the roast out of the oven?
A large roast keeps cooking after it comes out — its temperature typically rises another 5 to 10 °F while it rests. So if you want a beef roast at 160 °F, pull it around 155 °F. The calculator never suggests pulling red meat below USDA's 145 °F minimum, and for poultry it always uses 165 °F. Rest red meat at least 3 minutes; larger roasts slice more cleanly after 10 to 20 minutes. Tent loosely with foil so the crust stays crisp.
Why use a thermometer if I have a time chart?
USDA calls its roasting charts approximate, and for good reason. Home oven thermostats can run noticeably hot or cold, convection fans speed things up, and bone, shape, and starting temperature all change how fast heat reaches the center. The chart tells you when to start checking; an instant-read thermometer in the thickest part, away from bone, tells you when it is actually done. Check a large roast or bird in more than one spot, since the thickest part is always the last to finish.