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.

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