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.
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
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.
Type
Oven °F/°C
Timing
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
Set oven temperature to 325°F (163°C).
Minimum internal temperature = 165°F (74°C)
Turkey Size
Unstuffed
Stuffed
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
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.
Turkey Size
Thaw in Refrigerator (set to 40°F (4°C) or below)
Thaw in Cold Water (change water every 30 minutes)
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. Use a thermometer to check temperatures.
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.
No matter what's on your menu, the USDA states that the internal temperature of the chicken should reach 165° for food safety. Past that, you run the risk of eating dry chicken.
Cooking. Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature.
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.
[The general thumb rule for preparing roast chicken is a cooking time of about 20 minutes for every pound of meat and another 10 to 20 minutes at a temperature of 350 degrees F in the oven.
Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it—145°F for medium rare, 160°F for medium.
All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer. A whole chicken must reach this temperature throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
All carcass meats should be unwrapped and hung so that air can circulate around them, ideally at 1°C in a standard fridge and 3°C in a walk-in refrigerator. Individual meat cuts such as steaks, chops and ground meat should be kept in covered containers between 2°C and 4°C.
The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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