2. Meat and poultry roasting chart
http://www.foodsafety.gov/keep/charts/meatchart.html

Meat and poultry roasting chart

 

 

Category

 

 

Meat

Oven Temp

(°F)

 

Timing (Approximate)

Safe Min Internal Temp (°F)

 

Rest Time

Beef, fresh

rib roast, bone in (4–6 lbs)

325

23–25 min per lb

145

3 min

 

rib roast, boneless, rolled (4–6 lbs)

325

28–33 min per lb

145

3 min

 

round or rump roast (2 ½–4 lbs)

325

30–35 min per lb

145

3 min

 

tenderloin, whole (4–6 lbs)

425

45–60 min total

145

3 min

Lamb, fresh

leg, bone in (5–7 lbs)

325

20–25 min per lb

145

3 min

 

leg, bone in (7–9 lbs)

325

15–20 min per lb

145

3 min

 

leg, boneless, rolled (4–7 lbs)

325

25–30 min per lb

145

3 min

Veal, fresh

shoulder roast, boneless (3–5 lbs)

325

35–40 min per lb

145

3 min

 

leg rump or round roast, boneless (3–5 lbs)

325

35–40 min per lb

145

3 min

Chicken, fresh

whole roasting hen (5–7 lbs)

350

2–2 ¼ hrs

165

none

breast, halves, bone-in (6–8 oz)

350

30–40 min

165

none

breast, halves, boneless (4 oz)

350

20–30 min

165

none

legs or thighs (4–8 oz)

350

40–50 min

165

none

Pork, fresh

 

loin roast, bone-in or boneless (2–5 lbs)

Tip: when cooked to safe temperatures, fresh pork may still be pink inside—but it will be safe.

325

20–30 min per lb

145

3 min

 

crown roast (4–6 lbs)

325

20–30 min per lb

145

3 min

 

tenderloin (½–1 ½ lbs)

425

20–30 min total

145

3 min

Ham, smoked

fresh, cook-before-eating, bone-in, whole (10–14 lbs)

325

18–20 min per lb

145

3 min

 

fresh, cook-before-eating, bone-in, half (5–7 lbs)

325

22–25 min per lb

145

3 min

 

fully cooked, bone-in, whole (10–14 lbs)

325

15–18 min per lb

140

none

 

fully cooked, bone-in, half (5–7 lbs)

325

18–24 min per lb

140

none

 

fully cooked, spiral cut, whole or half (7–9 lbs)

325

10–18 min per lb

140

none