Last updated: May 2026
How long to cook your roast? Enter the meat type, weight, and doneness — get exact oven time, temperature, and the safe internal temp to hit.
Your Roast
Results
USDA Safe Internal Temperature Reference
| Meat | Safe Minimum Temp | Rest Time |
|---|
Times are estimates. Cooking time depends heavily on your specific oven, the starting temperature of the meat, its shape, and whether it's bone-in or boneless. Always use a meat thermometer — time is a guide, internal temperature is the truth.
The resting rule: Meat continues cooking after it leaves the oven (carryover cooking adds 5–10°F / 3–5°C for large roasts). Pull the meat 5–10°F below your target and let it rest — the temp will rise and juices will redistribute.
USDA safety minimums: The temperatures shown for "Safe Minimum" are USDA-recommended safe levels, not necessarily your preferred doneness. For beef steaks and roasts, many people eat below the USDA minimum (145°F) and accept the associated risk.
⚠️ Cooking times are estimates only. Always verify doneness with a calibrated meat thermometer. USDA minimum safe internal temperatures are 145°F for whole cuts of beef, pork, lamb; 165°F for poultry; 145°F for fish.
Cooking time for roasts is estimated from weight and cooking method. The general rule for oven roasting: 15–20 minutes per pound at 325–350°F for most meats. But this is a starting point — actual time varies based on the shape of the cut (a long thin roast cooks faster than a compact thick one of the same weight), whether the meat was taken straight from the refrigerator, oven accuracy, and whether you're using a rack.
Internal temperature is the only reliable indicator of doneness. Color is not. A thick pork loin can look fully brown outside while still being dangerously undercooked inside. A meat thermometer inserted into the thickest part, away from bone, is the professional standard — and a basic instant-read thermometer costs under $15.
| Meat | USDA Minimum | Rest Time | Notes |
|---|---|---|---|
| Beef, pork, lamb, veal (whole cuts) | 145°F / 63°C | 3 minutes | Medium rare for beef steaks |
| Beef ground (burgers) | 160°F / 71°C | None required | No pink center safe |
| Poultry (chicken, turkey, duck) | 165°F / 74°C | None required | Applies to all parts |
| Pork chops / tenderloin | 145°F / 63°C | 3 minutes | Slightly pink is fine |
| Fish and shellfish | 145°F / 63°C | None required | Flesh should flake |
| Whole ham (pre-cooked, reheated) | 140°F / 60°C | 3 minutes | Lower threshold — already cured |
Why do cooking times per pound vary so much between sources?
Because weight alone doesn't determine cooking time. A 4 lb brisket and a 4 lb pork tenderloin cook at completely different rates because of shape, fat content, and muscle density. A flat cut cooks faster than a round cut of the same weight. A cold-from-refrigerator roast takes longer than one brought to room temperature first (30–60 min on the counter for large cuts). Use the per-pound estimate as a rough guide and always verify with a thermometer.
What does "rest time" mean and why does it matter?
Resting means letting cooked meat sit off the heat for several minutes before cutting. During cooking, muscle fibers contract and push juices toward the center. Resting allows the fibers to relax and reabsorb those juices. Cut too soon and the juices run onto the cutting board instead of staying in the meat. A large roast needs 15–20 minutes; a steak needs 5–10 minutes; chicken pieces need about 5 minutes. Tent loosely with foil to retain heat without creating steam.
Can I cook chicken to 160°F instead of 165°F?
The USDA's 165°F recommendation for poultry is based on an "instant kill" threshold — bacteria die immediately at that temperature. At 160°F, bacteria die in 16 seconds; at 155°F, in about a minute. Many professional chefs cook chicken breasts to 155–160°F (especially sous vide) for a more tender result, relying on hold time. For home cooking, 165°F is the safe, simple target. Thermometer-verified — not guessed by color.
How do I adjust cooking time for a frozen roast?
The USDA recommends cooking frozen meat at 1.5× the normal time — approximately 50% longer. A roast that would take 2 hours fresh will take about 3 hours from frozen. Do not cook frozen poultry this way — always thaw poultry completely before roasting to ensure even cooking throughout. The safest thaw method is overnight in the refrigerator (24 hours per 5 lbs of weight).
What's the difference between an instant-read and a leave-in thermometer?
An instant-read thermometer gives a reading in 2–5 seconds when inserted — you use it to check doneness periodically. A leave-in (probe) thermometer stays in the meat throughout cooking with a wire running outside the oven to a display — you monitor the temperature continuously without opening the oven. For large roasts like a whole turkey or prime rib, a leave-in probe is significantly more convenient. For everyday use, a good instant-read (Thermapen, ThermoPop) is the more versatile tool.