Cooking Time by Weight Calculator
Enter the weight and type of meat to get the recommended cooking time and oven temperature.
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).
How roasting times are calculated
Roasting time depends mostly on weight and target doneness, and this calculator applies the standard minutes-per-pound (or per-kilo) guidelines for common cuts, then gives you a total time and a target internal temperature. It's a planning tool — it tells you roughly when to put the roast in so dinner lands on time — but the thermometer, not the clock, decides when it's actually done.
Internal temperature is what matters for safety and doneness. As a guide, poultry should reach 165°F (74°C); beef and lamb are medium-rare at about 130–135°F (54–57°C) and medium at 140–145°F (60–63°C); pork is best at 145°F (63°C) with a short rest. Always measure in the thickest part, away from bone.
Tips
Take large roasts out of the fridge 30–60 minutes before cooking so they roast evenly. Remember carry-over cooking: the internal temperature keeps rising about 5–10°F while the meat rests, so pull it just before your target. And always rest meat — 10 minutes for a steak, 15–20 for a roast — so the juices redistribute instead of running out when you carve.
Frequently asked questions
Is cooking time really just about weight?
Weight gives a good estimate, but shape, starting temperature, bone, and your actual oven all matter. Use the calculated time to plan, and a meat thermometer to confirm doneness.
What temperature should the meat reach?
Poultry 165°F (74°C); pork 145°F (63°C); beef and lamb 130–135°F for medium-rare, higher for more well done. Measure in the thickest part.
Why rest meat after cooking?
Resting lets the juices redistribute and the temperature settle, so the meat stays moist when you cut it. Skipping the rest means juices spill onto the board instead of staying in the meat.
Written by Nicolas Martin. Last updated July 2026 · How we keep our tools accurate →