kitchen charts | roasting timetable

MEAT CUT	WEIGHT (POUNDS)	OVEN TEMP.	INTERNAL TEMP.	COOKING MINS. PER LB/
BEEF
Eye Round	2-3	325慚	140慚 (med-rare)	20-22
Rib	4-6 6-8	325慚 325慚	140慚 (med-rare) 155慚 (med) 140慚 (med-rare) 155慚 (med)	25-30 30-34 23-26 27-32

Rib Eye	4-6	350慚	140慚 (med-rare) 160慚 (med)	18-20 20-22
Sirloin Tip	2-4 4-6 8-10	325慚 325慚 325慚	140慚 (med-rare) 155慚 (med) 140慚 (med-rare) 155慚 (med) 140慚 (med-rare) 155慚 (med)	30-35 35-40 25-30 30-35 18-22 23-25
Tenderloin (half)	2-3	425慚	140慚 (med-rare)	35-45 total
Tenderloin (whole)	4-6	425慚	140慚 (med-rare)	45-60 total
Tri-Tip (Bottom Sirloin)	1-2	425慚	140慚 (med-rare)	30-40
CHICKEN
Whole-stuffed	3-4	325慚	180慚	2 to 2-1/2 hrs
Whole-unstuffed	3-4	375慚	180慚	1-3/4 to 2 hrs
DUCK	3-4 5-6	350慚	180慚	2 3
GOOSE	7-9 9-11 11-13	350慚	180慚	2-1/2 to 3 hrs 3-1/2 to 4 hrs
HAM
Bone-In	6-8 14-16	325慚	140慚	13-17 11-14
Boneless	1-2 3-4 6-8 9-11	325慚	140慚	29-33 19-23 16-20 12-16
Canned	2 3	325慚	140慚	23-25 21-23 17-20
Picnic Ham/Shoulder (uncooked)	3-10	325慚	185慚	27-29
LAMB
Leg-Shank Half	3-4		140慚 (med-rare) 155慚 (med)	30-35 40-45
Leg-Sirloin Half	3-4	325慚	140慚 (med-rare) 155慚 (med)	25-30 35-40
Leg-Whole (bone-in)	12	325慚	140慚 (med-rare) 155慚 (med)	15-20 20-25
Leg-Whole (bone-in)	5-7	325慚	140慚 (med-rare) 155慚 (med)	20-25 25-30
Leg-Whole (boneless)	4-7	325慚	145慚 (med-rare) 155慚 (med)	25-30 30-35
Shoulder	3-5	325慚	140慚 (med-rare) 155慚 (med)	30-35 35-40
PORK
Boston Blade (boneless)	3-4	325慚	165慚	40-45
Crown Blade	6-10	325慚	165慚	20-25
Loin Blade or Sirloin boneless,tied	2-4	325慚	165慚	33-38
Loin Center (bone-in)	3-5	325慚	155慚	20-25
Rib (boneless)	2-4	325慚	155慚	26-31
Spareribs		325慚		1 1/2 - 1 3/4 hrs
Tenderloin	1/2-1	425慚	155慚	27-29
Top Loin (boneless)	2-4	325慚	155慚	23-33
Top Loin Double (boneless)	3-4	325慚	160慚	29-34
PHEASANT	2-3	350慚	180慚	1 to 1-1/2 hrs
ROCK CORNISH HEN	1-2	350慚	180慚	1 to 1-1/4 hrs
TURKEY
Breast (bone-in)	2-4 3-5 5-7	325慚	170慚	1-1/2 to 2 hrs 1-1/2 to 2-1/2 hrs 2 to 2-1/2 hrs 2 to 2-1/2 hrs
Whole-stuffed	6-8 8-12 12-16 16-20 20-24	325慚	180慚	3 to 3-1/2 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs 5 to 6-1/2 hrs
Whole-unstuffed	6-8 8-12 12-16 16-20 20-24	325慚	180慚	2-1/4 to 3-1/4 hrs 3 to 4 hrs 3-1/2 to 4-1/2 hrs 4 to 5 hrs 4-1/2 to 5-1/2 hrs
NOTE: Times given are for unstuffed birds unless noted. Begin checking turkey doneness about one hour before end of recommended roasting time. For prestuffed turkeys, follow package directions very carefully-do not use this timetable.
VEAL
Crown 12-14 ribs)	7-10	325慚	155慚	19-21
Loin (bone-in)	3-4	325慚	155慚	34-36
Loin (boneless)	2-3	325慚	155慚	18-20
Rib	4-5	325慚	155慚	25-27
Rump (boneless)	2-3	325慚	155慚	33-35
Shoulder (boneless)	2-3	325慚	155慚	31-34