Cooking times and temperatures for meat and poultry
Use this chart for guidance on how long to cook different cuts of meat and poultry.
| Meat | Oven temperature (°F) | Timing (approximate) | Safe minimum internal temperature |
|---|---|---|---|
| For reasons of personal preference, consumers may choose to cook the above meats to higher temperatures. Source: Kitchen Companion. Your safe food handbook (PDF), USDA Food Safety and Inspection Service. |
|||
| BEEF, FRESH | |||
| rib roast, bone in 4 to 6 pounds |
325 | 23 to 25 minutes per lb | 145 |
| rib roast, boneless, rolled 4 to 6 pounds |
325 | 28 to 33 minutes per lb | 145 |
| round or rump roast 2 1/2 to 4 pounds |
325 | 30 to 35 minutes per lb | 145 |
| tenderloin, whole 4 to 6 pounds |
425 | 45 to 60 minutes total | 145 |
| LAMB, FRESH | |||
| leg, bone in 5 to 7 pounds 7 to 9 pounds |
325 325 |
20 to 25 minutes per lb 15 to 20 minutes per lb |
145 145 |
| leg, boneless, rolled 4 to 7 pounds |
325 | 25 to 30 minutes per lb | 145 |
| VEAL, FRESH | |||
| shoulder roast, boneless 3 to 5 pounds |
325 | 35 to 40 minutes per lb | 145 |
| leg rump or round roast, boneless | 325 | 35 to 40 minutes per lb | 145 |
| CHICKEN, FRESH | |||
| whole roasting hen 5 to 7 pounds |
350 | 2 to 2 1/4 hours | 165 |
| breast, halves, bone-in 6 to 8 ounces |
350 | 30 to 40 minutes | 165 |
| breast, halves, boneless 4 ounces |
350 | 20 to 30 minutes | 165 |
| legs or thighs 4 to 8 ounces |
350 | 40 to 50 minutes | 165 |
| PORK, FRESH (Tip: When cooked to safe temperatures, fresh pork may still be pink inside — but it will be safe.) | |||
| loin roast, bone-in or boneless 2 to 5 pounds |
325 | 20 to 30 minutes per lb | 160 |
| crown roast 4 to 6 pounds |
325 | 20 to 30 minutes per lb | 160 |
| tenderloin 1/2 to 1 1/2 pounds |
425 | 20 to 30 minutes total | 160 |
| HAM, SMOKED | |||
| fresh, cook- before-eating, bone-in whole, 10 to 14 pounds half, 5 to 7 pounds |
325 325 |
18 to 20 minutes per lb 22 to 25 minutes per lb |
160 160 |
| fully cooked, bone-in whole, 10 to 14 pounds half, 5 to 7 pounds |
325 325 |
15 to 18 minutes per lb 18 to 24 minutes per lb |
140 140 |
| fully cooked, spiral cut, whole or half 7 to 9 pounds |
325 | 10 to 18 minutes per lb | 140 |
| country, dried, whole or half | Soak 4 to 12 hours in refrigerator. Cover with water, then boil 20 to 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes. | ||