Cooking Time Calculator
Calculate cooking time for turkey, chicken, beef, pork, and lamb roasts by weight.
Doneness, stuffed vs unstuffed, oven temp, internal temp, rest time.
Cooking time for roasts is based on weight, the cut of meat, and the target doneness. The calculator uses the standard “minutes per pound” approach for each meat-and-doneness combo, but always verify with a meat thermometer. Time alone isn’t reliable — oven calibration varies, meat shape matters, and starting temperature matters.
The Two Numbers That Matter
Every roasted meat has two key temperatures:
- Oven temperature — what you set the oven to (usually 325°F to 375°F for whole roasts)
- Internal temperature — what the meat reaches at its center, measured with a thermometer in the thickest part
The calculator gives you both, plus the estimated time range to get there.
Doneness and Internal Temperature
| Meat | Rare | Medium-Rare | Medium | Medium-Well | Well-Done |
|---|---|---|---|---|---|
| Beef | 125°F (52°C) | 130°F (54°C) | 140°F (60°C) | 150°F (66°C) | 160°F (71°C) |
| Lamb | 125°F (52°C) | 130°F (54°C) | 140°F (60°C) | 150°F (66°C) | 160°F (71°C) |
| Pork | — | — | 145°F (63°C) | 150°F (66°C) | 160°F (71°C) |
| Chicken | — | — | — | — | 165°F (74°C) — required |
| Turkey | — | — | — | — | 165°F (74°C) — required |
Pork at 145°F has been the USDA recommendation since 2011 — it’s perfectly safe and dramatically juicier than the old “well-done only” guideline.
Poultry must reach 165°F for food safety. There’s no rare or medium for whole birds because salmonella inactivation requires this temperature.
Stuffed Birds Take Longer
Stuffing slows heat transfer to the center of a turkey or chicken. Add 30 to 60 minutes to the cook time. The stuffing itself must also reach 165°F before serving — this is the actual safety bottleneck.
Carryover Cooking and Rest Time
Take the meat out of the oven 5°F before your target. Internal temperature continues climbing for 10 to 20 minutes after removal — this is “carryover cooking.” Letting the meat rest also lets juices redistribute, so cutting yields tender slices instead of a puddle on the cutting board.
| Meat | Rest Time |
|---|---|
| Steaks and chops | 5 minutes |
| Whole chicken | 10 to 15 minutes |
| Roasts up to 5 lb | 15 to 20 minutes |
| Large turkey or roast | 20 to 30 minutes |
Worked Example — 5 lb Whole Chicken
- Oven: 375°F (190°C)
- Estimated time: 5 × 20 = 100 minutes (1 hour 40 minutes)
- Pull from oven when thermometer (in the thickest part of the thigh, not touching bone) reads 161°F
- Rest 10 to 15 minutes — internal temp will rise to 165°F
- Carve and serve
High-Altitude Note
Above 3,500 ft, water boils at lower temperatures and evaporates faster. Add 10 to 25% to braising and simmering times per 1,000 ft. Roasting is less affected — the oven maintains its temperature regardless of altitude.
Why a Thermometer Beats Time
Two 5-lb chickens can finish 15 minutes apart based on shape, starting temperature, and individual oven calibration. A $15 instant-read thermometer is the most useful tool you can buy. Trust it over the timer every time.