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Meat and Poultry Roasting Charts
Raw meat and poultry should always be cooked to a safe minimum internal temperature . Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325 °F or higher. Explore the charts below to learn how to get great results every time you cook.
Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.
Meat Charts
Minimum internal temperature = 145 °F.
Allow to rest for at least 3 minutes.
Type
2 ½ to 4 lbs.
325
45 to 60 minutes total
Lamb
Loin roast, bone-in or boneless
2 to 5 lbs.
½ to 1 ½ lbs.
425-450
20 to 27 minutes total
Boston butt
1 ½ to 2 hours (or until fork tender)
Veal
Set oven temperature to 325 °F
Type
Timing
Smoked Ham, cook before eating
Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole, bone-in
Shank or butt portion, bone-in
3 to 4 lbs.
35 to 40 min/lb.
Smoked Ham, cooked
Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140 °F and all others to 165 °F.
Whole, bone in
Spiral cut, whole or half
7 to 9 lbs.
10 to 18 min/lb.
Fresh ham, uncooked
Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole leg, bone in
35 to 40 min/lb.
Country ham
Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes.
Whole or half
Soak 4 to 12 hours in refrigerator.
Cover with water, then boil 20 to 25 minutes per pound.
Drain the ham and cook at 400 °F for 15 minutes to brown.
Poultry Charts
Poultry Roasting Chart
The times shown below are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing.
Download Table as PDF
Minimum internal temperature = 165 °F
Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.
Type
1 ¼ to 1 ½ hours
2 to 2 ¼ hours
Chicken, breast halves, bone-in
Duck, whole (do not stuff)
4 to 6 lbs.
1 ¼ to 1 ½ hours
Young goose, whole
2 ½ to 3 hours
Young goose, pieces or cut up
325
Set oven temperature to 325 °F.
Minimum internal temperature = 165 °F
Turkey Size
4 to 6 lbs. (breast)
1 ½ to 2 ¼ hours
Not usually applicable
6 to 8 lbs. (breast)
2 ¼ to 3 ¼ hours
3 to 3 ½ hours
8 to 12 lbs.
2 ¾ to 3 hours
3 to 3 ½ hours
12 to 14 lbs.
3 to 3 ¾ hours
3 ½ to 4 hours
14 to 18 lbs.
3 ¾ to 4 ¼ hours
4 to 4 ¼ hours
18 to 20 lbs.
4 ¼ to 4 ½ hours
4 ¼ to 4 ¾ hours
20 to 24 lbs.
4 ½ to 5 hours
4 ¾ to 5 ¼ hours
Turkey Thawing Time
Download Table as PDF
To thaw in a refrigerator, allow about 24 hours for every 4 to 5 pounds.
For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing.
Turkey Size
(set to 40 °F or below)
Thaw in Cold Water
(change water every 30 minutes)
4 to 12 lbs.