Roast times.Your kitchen reference chart.
Reference cases, rather than guaranteed finish times. A thermometer beats any timer.
Minutes & Temps · https://minutesandtemps.com · Sources checked October 1, 2026
Read the shape first. Times assume the stated portion and preparation. Per-pound rows need multiplying by the weight. Food-specific pages include model limits and adjustments.
The final safety check: poultry and leftovers 165°F; whole beef, pork and lamb 145°F plus at least 3 minutes rest; ground red meat 160°F; fish 145°F. Egg dishes 160°F; shell eggs need firm yolks and whites. Shellfish needs its specific opaque/pearly or open-shell cue.
140°F ham applies only to precooked ham still packaged by a USDA-inspected plant. Repacked ham and leftovers need 165°F. Follow package directions for raw breaded frozen foods.
| Food | Reference shape / cut | Typical time / rest | Cooking setting | Safety endpoint |
|---|---|---|---|---|
| Turkey unstuffed | 8-12 lb | 2 h 45 min to 3 h | 325°F | 165°F |
| Turkey unstuffed | 12-14 lb | 3 h to 3 h 45 min | 325°F | 165°F |
| Turkey unstuffed | 14-18 lb | 3 h 45 min to 4 h 15 min | 325°F | 165°F |
| Turkey unstuffed | 18-20 lb | 4 h 15 min to 4 h 30 min | 325°F | 165°F |
| Turkey unstuffed | 20-24 lb | 4 h 30 min to 5 h | 325°F | 165°F |
| Ham: spiral | 7-9 lb | 10-18 minutes / lb | 325°F | 140°F |
| Ham: cooked whole | 10-14 lb | 15-18 minutes / lb | 325°F | 140°F |
| Ham: cooked half | 5-7 lb | 18-24 minutes / lb | 325°F | 140°F |
| Ham: cooked picnic | 5-8 lb | 25-30 minutes / lb | 325°F | 140°F |
| Ham: canned | 3-10 lb | 15-20 minutes / lb | 325°F | 140°F |
| Ham: vacuum packed | 6-12 lb | 10-15 minutes / lb | 325°F | 140°F |
| Ham: raw whole | 10-14 lb | 18-20 minutes / lb | 325°F | 145°F |
| Ham: raw half | 5-7 lb | 22-25 minutes / lb | 325°F | 145°F |
| Ham: raw shank | 3-4 lb | 35-40 minutes / lb | 325°F | 145°F |
| Ham: raw picnic | 5-8 lb | 30-35 minutes / lb | 325°F | 145°F |
| Ham: raw shoulder roll | 2-4 lb | 35-40 minutes / lb | 325°F | 145°F |
| Ham: fresh bone in | 12-16 lb | 22-26 minutes / lb | 325°F | 145°F |
| Ham: fresh boneless | 10-14 lb | 24-28 minutes / lb | 325°F | 145°F |
| Ham: fresh half | 5-8 lb | 35-40 minutes / lb | 325°F | 145°F |
| Prime Rib: bone in | 4-6 lb | 23-25 minutes / lb | 325°F | 145°F |
| Prime Rib: boneless | 4-6 lb | 28-33 minutes / lb | 325°F | 145°F |
| Beef: rib bone in | 4-6 lb | 23-25 minutes / lb | 325°F | 145°F |
| Beef: rib boneless | 4-6 lb | 28-33 minutes / lb | 325°F | 145°F |
| Beef: round | 2.5-4 lb | 30-35 minutes / lb | 325°F | 145°F |
| Pork: loin | 2-5 lb | 20 minutes / lb | 350°F | 145°F |
| Pork: shoulder | 3-6 lb | 45 minutes / lb | 350°F | 145°F |
| Pork: crown | 10-10 lb | 12 minutes / lb | 350°F | 145°F |
| Lamb: leg bone in small | 5-7 lb | 20-25 minutes / lb | 325°F | 145°F |
| Lamb: leg bone in large | 7-9 lb | 10-15 minutes / lb | 325°F | 145°F |
| Lamb: leg boneless | 4-7 lb | 25-30 minutes / lb | 325°F | 145°F |
| Lamb: shoulder | 3-4 lb | 30-35 minutes / lb | 325°F | 145°F |
| Chicken: whole | 3-4 lb | 1 h 15 min to 1 h 30 min | 350°F | 165°F |
| Chicken: whole large | 5-7 lb | 2 h to 2 h 15 min | 350°F | 165°F |
Where this range comes from.
- FoodSafety.gov: meat and poultry roasting chartsChecked 2026-10-01
- FoodSafety.gov: safe minimum internal temperaturesChecked 2026-10-01
- FDA: egg safetyChecked 2026-10-01
Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.