What's In This Article Beef Poultry Pork Veal Lamb Beef Rib Eye Roast (boneless) PRIME RIBOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 3-4 lbs 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium) 4-6 lbs 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 4-6 lbs 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium) 6-8 lbs 2.5 - 2.75 hrs 135ºF 10-15 Mins 145ºF (medium-rare) 6-8 lbs 2.75 - 3 hrs 150ºF 10-15 Mins 160ºF (medium) Rib Eye Roast (bone-in) PRIME RIBOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-6 lbs (2 Ribs) 1.5 - 2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 4-6 lbs (2 Ribs) 1.75 - 2 hrs 150ºF 15-20 Mins 160ºF (medium) 6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 135ºF 15-20 Mins 145ºF (medium-rare) 6-8 lbs (2-4 Ribs) 2 - 2.5 hrs 150ºF 15-20 Mins 160ºF (medium) 8-10 lbs (4-5 Ribs) 2.5 - 2.75 hrs 135ºF 10-20 Mins 145ºF (medium-rare) 8-10 lbs (4-5 Ribs) 2.75 - 3 hrs 150ºF 10-20 Mins 160ºF (medium) Tenderloin RoastOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-3 lbs 35-40 mins 135ºF 10-15 Mins 145ºF (medium-rare) 2-3 lbs 45-50 mins 150ºF 10-15 Mins 160ºF (medium) 4-5 lbs 50-60 mins 135ºF 10-15 Mins 145ºF (medium-rare) 4-5 lbs 60-70 mins 150ºF 10-15 Mins 160ºF (medium) Tri-Tip RoastOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 1.5-2 lbs 30-40 mins 135ºF 10-15 Mins 145ºF (medium-rare) 1.5-2 lbs 40-45 mins 150ºF 10-15 Mins 160ºF (medium) Round Tip RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.75-2 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 3-4 lbs 2.25-2.5 hrs 155ºF 10-15 Mins 160ºF (medium) 4-6 lbs 2-2.5 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 4-6 lbs 2.5-3 hrs 155ºF 10-15 Mins 160ºF (medium) 6-8 lbs 2.5-3 hrs 140ºF 10-15 Mins 145ºF (medium-rare) 6-8 lbs 3-3.5 hrs 155ºF 10-15 Mins 160ºF (medium) Rump RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-4 lbs 1.5-2 hrs 135ºF 15-20 Mins 145ºF (medium-rare) Bottom Round RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.5-2 hrs 135ºF 10-15 Mins 145ºF (medium-rare) Eye Round RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2-3 lbs 1.5-1.75 hrs 135ºF 15-20 Mins 145ºF (medium-rare) Brisket (fresh)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2.5-4 lbs 2.5-3 hrs (cover with liquid) 135ºF 10-15 Mins 170ºF (well done) Brisket (corned)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 2.5-3.5 lbs 2.5-3.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done) 3.5-5 lbs 3.5-4.5 hrs Follow Package Directions 10-15 Mins 170ºF (well done) Back To Top Poultry Chicken BreastOVEN TEMP. 400ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2 lbs 35-45 mins 165ºF Whole ChickenOVEN TEMP. 375ºF WEIGHT ROASTING TIME INTERNAL TEMP. 3-4 lbs 1.5 - 2 hrs 165ºF Whole DuckOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 3.5-4 lbs 2 hrs 165ºF 5-5.5 lbs 3 hrs 165ºF Whole GooseOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 7-9 lbs 2.5-3 hrs 165ºF 9-11 lbs 3-3.5 hrs 165ºF 11-13 lbs 3.5-4 hrs 165ºF Whole PheasantOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2-3 lbs 1-1.25 hrs 165ºF Rock Cornish Game HenOVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 1-1.5 lbs 1-1.25 hrs 165ºF Whole Turkey (not stuffed)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP. 8 -12 lbs 2.75-3 hrs 165ºF 12-14 lbs 3-3.75 hrs 165ºF 14-18 lbs 3.75-4.25 hrs 165ºF 18-20 lbs 4.25-4.5 hrs 165ºF 20-24 lbs 4.5-5 hrs 165ºF Turkey Breast (bone-in)OVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP. 2-4 lbs 2.5-3 hrs 165ºF 3-5 lbs 3-3.5 hrs 165ºF 5-7 lbs 3.5-4 hrs 165ºF Back To Top Pork Loin RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 2-5 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Crown RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 6-10 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Shoulder/Butt RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME 3-6 lbs 20 mins/lb 145ºF Let Stand 3 Minutes Ribs (back, spareribs)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender - Ribs (country-style)OVEN TEMP. 350ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - Cook covered 1.25 hrs, uncover, cook 45 minutes longer Tender - TenderloinOVEN TEMP. 425ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - .75-1 hr 145ºF Let Stand 3 Minutes Ham (fully cooked)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - 15-20 mins/lb 140ºF - Fresh Leg/Uncured HamOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME - 15-20 mins/lb 145ºF Let Stand 3 Minutes Back To Top Veal Loin RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 1.75-2.25 hrs 155ºF 10-15 minutes 160ºF Rib RoastOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-5 lbs 1.5-2.25 hrs 155ºF 10-15 minutes 160ºF Back To Top Lamb Leg Roast (whole, bone-in)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 5-7 lbs 20-25 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 5-7 lbs 25-30 mins/lb 155ºF 10-15 minutes 160ºF (medium) 7-9 lbs 15-20 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 7-9 lbs 20-25 mins/lb 155ºF 10-15 minutes 160ºF (medium) Leg Roast (whole. boneless)OVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 4-7 lbs 25-30 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 4-7 lbs 30-35 mins/lb 155ºF 10-15 minutes 160ºF (medium) Shoulder Roast or Shank Leg HalfOVEN TEMP. 325ºF WEIGHT ROASTING TIME INTERNAL TEMP.(Remove from oven) STAND TIME INT. TEMP.(After standing) 3-4 lbs 30-35 mins/lb 140ºF 10-15 minutes 145ºF (medium-rare) 3-4 lbs 40-45 mins/lb 155ºF 10-15 minutes 160ºF (medium) Back To Top