Cooking Time Calculator
Choose your turkey or roast, enter its weight and oven temperature, and get the roasting time, the time it should come out of the oven, the resting time and when to serve, plus the safe internal temperature to check.
Always check with a meat thermometer. Times are estimates for a thawed roast in a preheated oven. Food is safely cooked only when the thickest part reaches the safe internal temperature, whatever the clock says.
USDA safe minimum internal temperatures
| Food | Safe temperature | Rest |
|---|---|---|
| Poultry: turkey, chicken (whole, parts, ground), stuffing | 165°F (74°C) | – |
| Beef, pork, veal and lamb: steaks, chops, roasts | 145°F (63°C) | 3 minutes |
| Ground beef, pork, veal and lamb | 160°F (71°C) | – |
| Fresh or raw ham | 145°F (63°C) | 3 minutes |
| Fully cooked ham (to reheat) | 140°F (60°C) | – |
How to use the Cooking Time Calculator
- Pick the meat, and for beef choose how well done you like it.
- Enter the weight in pounds or kilograms and your oven temperature.
- Choose a mode: enter the time it goes in the oven, or the time you want to eat.
- Press Calculate to get the cooking time range, when to check the temperature, when it comes out and when to serve.
- Check with a meat thermometer in the thickest part. The meat is done when it reaches the safe internal temperature shown, not when the timer ends.
Turkey roasting times (USDA, 325°F / 163°C)
For a fully thawed turkey roasted in an oven set to 325°F. Times are approximate; always confirm 165°F (74°C) with a food thermometer.
| Turkey weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb (3.6–5.4 kg) | 2¾–3 hours | 3–3½ hours |
| 12–14 lb (5.4–6.4 kg) | 3–3¾ hours | 3½–4 hours |
| 14–18 lb (6.4–8.2 kg) | 3¾–4¼ hours | 4–4¼ hours |
| 18–20 lb (8.2–9.1 kg) | 4¼–4½ hours | 4¼–4¾ hours |
| 20–24 lb (9.1–10.9 kg) | 4½–5 hours | 4¾–5¼ hours |
Example: a 16 lb unstuffed turkey falls in the 14–18 lb band, so plan on 3¾ to 4¼ hours at 325°F. If it goes in at 11:00 AM, start checking the thigh at about 2:45 PM, take it out by 3:15 PM at the latest once it reads 165°F, rest it 30 minutes and serve around 3:45 PM.
Roast cooking times per pound
| Roast | Oven | Approx. time | Pull at |
|---|---|---|---|
| Whole chicken | 350°F (177°C) | 20–24 min/lb | 165°F (74°C) |
| Beef roast, rare | 325°F (163°C) | 17–20 min/lb | 125°F (52°C)* |
| Beef roast, medium | 325°F (163°C) | 22–26 min/lb | 145°F (63°C) |
| Beef roast, well done | 325°F (163°C) | 28–32 min/lb | 160°F (71°C) |
| Pork loin roast | 350°F (177°C) | 20–25 min/lb | 145°F (63°C) |
| Leg of lamb, bone-in | 325°F (163°C) | 20–25 min/lb | 145°F (63°C) |
| Ham, fully cooked, whole / half | 325°F (163°C) | 15–18 / 18–24 min/lb | 140°F (60°C) |
| Ham, cook-before-eating, whole / half | 325°F (163°C) | 18–20 / 22–25 min/lb | 145°F (63°C) |
*Below the USDA safe minimum of 145°F plus a 3 minute rest for whole cuts of beef.
Tips for a perfect roast
- Use a thermometer. Insert it into the thickest part without touching bone. For turkey, check the innermost thigh, the wing and the thickest part of the breast.
- Plan for the long end. Schedule dinner using the longer time and start checking at the shorter time. A resting roast stays hot for 30 minutes or more under loose foil.
- Thaw first. These times assume fully thawed meat. A frozen turkey takes at least 50% longer. Use the thawing time calculator to plan ahead.
- Stuffing: cooking stuffing separately is the safest choice. If you stuff the bird, do it just before roasting and make sure the stuffing reaches 165°F.
Frequently asked questions
How long does it take to cook a turkey?
At 325°F (163°C), an unstuffed 12 to 14 lb turkey takes about 3 to 3¾ hours and a 14 to 18 lb turkey about 3¾ to 4¼ hours, according to the USDA timetable. That is roughly 13 to 15 minutes per pound. A stuffed turkey takes longer.
What temperature should turkey be cooked to?
Turkey and all poultry are safe at 165°F (74°C), measured in the thickest part of the thigh, the wing and the breast. If the bird is stuffed, the center of the stuffing must also reach 165°F.
What is the safe internal temperature for beef, pork and lamb roasts?
The USDA says whole cuts of beef, pork, veal and lamb are safe at 145°F (63°C) followed by at least 3 minutes of rest. Ground meats need 160°F (71°C). Fully cooked ham being reheated should reach 140°F (60°C).
Why should meat rest after roasting?
Resting lets juices settle back into the meat so less runs out when you carve. The temperature also keeps rising a few degrees. Rest a turkey 20 to 30 minutes and most roasts 10 to 20 minutes, loosely covered with foil.
Can I roast meat at a higher temperature to save time?
A hotter oven shortens cooking a little, but the outside browns faster than the center cooks. The USDA advises not roasting below 325°F (163°C). This calculator adjusts times gently within each meat's recommended oven range and caps the adjustment outside it.
Are cooking time charts accurate?
They are a guide. Oven accuracy, the shape of the roast, bone-in versus boneless, and starting temperature all change the time. Start checking with a thermometer at the low end of the range and always cook to the safe internal temperature.