Meat Cooking Guide
Calculate cooking times based on weight, oven temperature, and desired doneness. Times are estimates — always verify with a meat thermometer inserted into the thickest part, away from bone.
Cooking Time Per Pound (at 350°F)
- Beef roast: 18-20 min/lb (medium-rare), 22-25 min/lb (medium)
- Pork loin: 22-25 min/lb
- Whole chicken: 20 min/lb
- Whole turkey: 13-15 min/lb (unstuffed), 15-17 min/lb (stuffed)
- Lamb leg: 20 min/lb (medium-rare), 25 min/lb (medium)
Doneness Temperatures (Beef/Lamb)
- Rare: 125°F (52°C)
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-Well: 150°F (66°C)
- Well-Done: 160°F (71°C)
USDA Safe Minimum Temperatures
- Poultry (all cuts): 165°F (74°C)
- Ground meats: 160°F (71°C) — grinding spreads surface bacteria throughout
- Pork/Beef/Lamb (whole cuts): 145°F (63°C) + 3 min rest
- Fish: 145°F (63°C)
Understanding Carryover Cooking
Meat continues cooking after you remove it from heat. The internal temperature rises 5-10°F during resting as residual heat moves toward the center. For a medium-rare steak (target 135°F), pull it at 125-130°F and rest for 5-10 minutes. Large roasts can carry over 10-15°F.
Resting Times
- Steaks and chops: 5-10 minutes
- Roasts (3-5 lbs): 15-20 minutes
- Large roasts and turkey: 20-30 minutes, tented with foil
Tips for Best Results
- Let meat come to room temperature 30-60 minutes before cooking for even doneness
- Pat the surface dry before searing — moisture prevents browning
- For poultry, cook dark meat (thighs/legs) to 175-180°F for best texture, even though 165°F is safe
- For chicken breast, pull at 155-160°F and rest to 165°F to avoid drying out
- Tough cuts (pork shoulder, brisket) benefit from low-and-slow cooking at 225-275°F until they reach 195-205°F and become tender