Cooking Time by Weight Calculator
Enter the weight and type of meat to get the recommended cooking time and oven temperature.
3 hrs 0 min
Total cooking time
325°F / 165°C
Oven temperature
165°F / 74°C
Internal temp (safe)
Remember: Always use a meat thermometer. Let the meat rest 15-20 minutes after removing from the oven.
Meat Cooking Time Reference
| Meat | Oven Temp | Minutes per lb | Internal Temp |
|---|---|---|---|
| Turkey (unstuffed) | 325°F / 165°C | 13-15 min/lb | 165°F / 74°C |
| Turkey (stuffed) | 325°F / 165°C | 15-17 min/lb | 165°F / 74°C |
| Whole chicken | 375°F / 190°C | 20 min/lb | 165°F / 74°C |
| Beef roast (med-rare) | 350°F / 175°C | 15 min/lb | 135°F / 57°C |
| Beef roast (well done) | 350°F / 175°C | 22 min/lb | 160°F / 71°C |
| Pork roast | 350°F / 175°C | 20 min/lb | 145°F / 63°C |
| Pork tenderloin | 425°F / 220°C | 10-12 min/lb | 145°F / 63°C |
| Ham (bone-in) | 325°F / 165°C | 15 min/lb | 140°F / 60°C |
| Lamb leg (medium) | 350°F / 175°C | 18 min/lb | 145°F / 63°C |
| Lamb rack | 450°F / 230°C | 12 min/lb | 145°F / 63°C |
Safe Internal Temperatures
These are minimum safe internal temperatures recommended by food safety guidelines. Use a meat thermometer inserted into the thickest part, away from bone.
Poultry (all cuts): 165°F (74°C). Beef, pork, lamb (steaks/roasts): 145°F (63°C) with 3-minute rest. Ground meat: 160°F (71°C).