Cooking Time Calculator
Pick what you're roasting, set the weight, and get an oven time, target internal temperature, and rest time — based on USDA minutes-per-pound guidance.
Estimated cooking time
1 hr 20 min – 1 hr 40 min
Oven at 350°F (177°C) · cook to an internal temperature of 165°F (74°C) · rest 15 minutes before carving.
Add 15–30 minutes total if stuffed.
Always confirm doneness with a meat thermometer — per-pound times are estimates, not a substitute for internal temperature.
Roasting times reference table
| Food | Oven temp | Minutes per pound | Done at (internal) |
|---|---|---|---|
| Whole chicken | 350°F (177°C) | 20–25 min/lb | 165°F (74°C) |
| Whole turkey — Unstuffed | 325°F (163°C) | 13–15 min/lb | 165°F (74°C) |
| Whole turkey — Stuffed | 325°F (163°C) | 15–17 min/lb | 165°F (74°C) |
| Beef roast — Rare (125°F) | 325°F (163°C) | 18–20 min/lb | 145°F (63°C) medium — rest 3 min minimum |
| Beef roast — Medium (135–145°F) | 325°F (163°C) | 22–25 min/lb | 145°F (63°C) medium — rest 3 min minimum |
| Beef roast — Well done (160°F) | 325°F (163°C) | 27–30 min/lb | 145°F (63°C) medium — rest 3 min minimum |
| Pork loin | 350°F (177°C) | 20–25 min/lb | 145°F (63°C) |
| Ham (fully cooked, reheating) | 325°F (163°C) | 15–18 min/lb | 140°F (60°C) |
| Leg of lamb — Medium-rare | 325°F (163°C) | 20–22 min/lb | 145°F (63°C) medium-rare |
| Leg of lamb — Medium | 325°F (163°C) | 25–30 min/lb | 145°F (63°C) medium-rare |
Frequently asked questions
How many minutes per pound should I cook a turkey?
An unstuffed turkey at 325°F takes about 13–15 minutes per pound; a stuffed turkey takes 15–17 minutes per pound. Either way, it's done when the thickest part of the thigh reaches 165°F.
Are minutes-per-pound times reliable?
They're good planning estimates, but oven accuracy, starting temperature, and shape all shift the result. Always confirm with a meat thermometer — the internal temperature, not the clock, tells you when meat is safe and done.
Why do roasts need to rest after cooking?
Resting lets juices redistribute so they stay in the meat when you carve instead of running onto the board. Large roasts and turkeys also keep cooking during the rest, rising another 5–10°F.