Kitchen| Oven | |
| Estimated time | |
| Start checking at | |
| Take it out at (internal) | |
| Rest before carving |
Times are estimates for a thawed roast starting from fridge temperature in a conventional oven. Always confirm with a meat thermometer in the thickest part, away from bone.
Safe internal temperatures
| Meat | USDA safe minimum |
|---|---|
| Chicken, turkey (whole or pieces) | 165 °F / 74 °C |
| Beef, pork, lamb roasts and chops | 145 °F / 63 °C, then rest 3 minutes |
| Ground meats | 160 °F / 71 °C |
| Fully cooked ham, reheated | 140 °F / 60 °C |
Many cooks take beef and lamb out earlier for rare or medium-rare. The doneness options in the calculator show those temperatures, and they sit below the USDA minimum for whole cuts.
Why the thermometer wins
Two 4 lb chickens can finish 20 minutes apart. A long, flat roast cooks faster than a round one of the same weight; a bird straight from the fridge takes longer than one that sat out for 30 minutes; and many home ovens run hotter or cooler than the dial says. Use the time to plan your meal, and the thermometer to decide when it's done.
The one tool for perfect roasts
An instant-read or leave-in probe thermometer takes the guesswork out of every roast. See meat thermometers →
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FAQ
Why does the calculator give a temperature as well as a time?
Time by weight is only an estimate. Oven accuracy, the shape of the cut and its starting temperature all change it. The internal temperature, read with a meat thermometer, is what tells you the meat is done.
Should I rest meat after roasting?
Yes. Resting lets juices settle so less runs out when you carve. The temperature also rises a few degrees while it rests, so take large roasts out slightly before the target.
Do I need to change the time for a fan oven?
Lower the oven temperature by about 20 °C (25 °F) and keep the same time, or keep the temperature and start checking earlier.
