What temperature should meat and poultry be cooked to?

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F ; and fresh meat steaks, chops and roasts to 145°F.

Which is the most appropriate temperature for roasting poultry?

For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight. For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.

Is it better to roast chicken at 350 or 400?

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer .

How long do you cook a 2 lb roast at 325 degrees?

This roast cooks at 450°F for 15 minutes and then 25 - 30 minutes per pound at 325°F for a boneless, medium cooked roast.

How long does it take for chicken to fully cook at 350?

chicken breast at 350°F (177˚C) for 25 to 30 minutes . Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

What temperature is the roast most tender at?

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.

Does roast get more tender the longer you cook it?

Yes, pot roast absolutely becomes more tender the longer it cooks . Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

What temperature should meat and poultry be stored at?

refrigerator temperature of 40° F or below helps slow growth of these harmful microbes. Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store.

Is pork done at 145 or 160?

Because of this, the USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit . This is the same temperature for every variation of pork you might choose from pork tenderloin to shoulder.

What temperature is best for poultry?

Optimal temperature is between 65° and 75°F . Anything above 75°F can cause an unhealthy amount of stress on the chickens, affect their organs, and potentially reduce their life expectancy.

Meat and Poultry Roasting Charts (2024)

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 (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Note: The information onthis page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check thesafe minimum internal temperature chartfor safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.

Meat Charts

Beef, Lamb, Pork and Veal Roasting Chart

Download Meat Roasting Chart as PDF

Minimum internal temperature = 145°F (63°C). Allow to rest for at least 3 minutes.
Beef
Rib roast, bone-in 4 to 6 lbs.	325°F (163°C)	23 to 25 min/lb.
Rib roast, boneless 4 to 6 lbs.	325°F (163°C)	28 to 33 min/lb.
Round or rump roast 2 ½ to 4 lbs.	325°F (163°C)	30 to 35 min/lb.
Tenderloin roast, whole 4 to 6 lbs.	425°F (218°C)	45 to 60 minutes total
Lamb
Leg, bone-in 5 to 7 lbs. 7 to 9 lbs.	325°F (163°C)	20 to 25 min/lb. 10 to 15 min/lb.
Leg, boneless, rolled 4 to 7 lbs.	325°F (163°C)	25 to 30 min/lb.
Shoulder roast 3 to 4 lbs.	325°F (163°C)	30 to 35 min/lb.
Fresh Pork
Loin roast, bone-in or boneless 2 to 5 lbs.	350°F (177°C)	20 min/lb.
Crown roast 10 lbs.	350°F (177°C)	12 min/lb.
Tenderloin ½ to 1 ½ lbs.	425°F (218°C) - 450°F (232°C)	20 to 27 minutes total
Boston butt 3 to 6 lbs.	350°F (177°C)	45 min./lb.
Ribs 2 to 4 lbs.	350°F (177°C)	1 ½ to 2 hours (or until fork tender)
Veal
Rib roast 4 to 5 lbs.	325°F (163°C)	25 to 27 min/lb.
Loin 3 to 4 lbs.	325°F (163°C)	34 to 36 min/lb.

Ham Cooking Chart

Download Ham Cooking Chart as PDF

Type	Weight	Timing
Set oven temperature to 325°F (163°C)
Smoked Ham, cook before eating Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes.
Whole, bone-in	10 to 14 lbs.	18 to 20 min/lb.
Half, bone-in	5 to 7 lbs.	22 to 25 min/lb.
Shank or butt portion, bone-in	3 to 4 lbs.	35 to 40 min/lb.
Arm picnic shoulder, boneless	5 to 8 lbs.	30 to 35 min/lb.
Shoulder roll (butt), boneless	2 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 (60°C) and all others to 165°F (74°C).
Whole, bone in	10 to 14 lbs.	15 to 18 min/lb.
Half, bone in	5 to 7 lbs.	18 to 24 min/lb.
Arm picnic shoulder, boneless	5 to 8 lbs.	25 to 30 min/lb.
Canned ham, boneless	3 to 10 lbs.	15 to 20 min/lb.
Vacuum packed, boneless	6 to 12 lbs.	10 to 15 min/lb.
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 (63°C) and allow to rest for at least 3 minutes.
Whole leg, bone in	12 to 16 lbs.	22 to 26 min/lb.
Whole leg, boneless	10 to 14 lbs.	24 to 28 min/lb.
Half, bone in	5 to 8 lbs.	35 to 40 min/lb.
Country ham Cook to a minimum internal temperature of 145°F (63°C) 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 (204°C) 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 (74°C) in the center of the stuffing.

Download Poultry Roasting Chart as PDF

Type	Oven °F/°C	Timing
Minimum internal temperature = 165°F (74°C) Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.
Chicken, whole 3 to 4 lbs 5 to 7 lbs.	350°F (177°C)	1 ¼ to 1 ½ hours 2 to 2 ¼ hours
Chicken, breast halves, bone-in 6 to 8 oz.	350°F (177°C)	30 to 40 minutes
Chicken, breast halves, boneless 4 oz.	350°F (177°C)	20 to 30 minutes
Capon, whole 4 to 8 lbs.	350°F (177°C)	2 to 3 hours
Cornish hen, whole 18 to 24 oz.	350°F (177°C)	50 to 60 minutes
Duck, whole (do not stuff) 4 to 6 lbs.	350°F (177°C)	30 to 35 min/lb
Duck, legs or thighs	325°F (163°C)	1 ¼ to 1 ½ hours
Young goose, whole 8 to 12 lbs.	325°F (163°C)	2 ½ to 3 hours
Young goose, pieces or cut up	325°F (163°C)	2 hours

Turkey Roasting Time by Size

Download Turkey Roasting Chart as PDF

Turkey Size	Unstuffed	Stuffed
Set oven temperature to 325°F (163°C). Minimum internal temperature = 165°F (74°C)
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 Turkey Thawing Chart as PDF

Turkey Size	Thaw in Refrigerator (set to 40°F (4°C) or below)	Thaw in Cold Water (change water every 30 minutes)
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.
4 to 12 lbs.	1 to 3 days	2 to 6 hours
12 to 16 lbs.	3 to 4 days	6 to 8 hours
16 to 20 lbs.	4 to 5 days	8 to 10 hours
20 to 24 lbs.	5 to 6 days	10 to 12 hours