Cooking Time Calculator
Estimate roasting or cooking time based on the weight and type of meat.
Total Cooking Time
Oven Temperature
Safe Internal Temperature
Roasting Times by Weight
These standard roasting rates are used to estimate cooking time. Total time is calculated by multiplying the rate per pound by the roast weight (converting kilograms to pounds where needed).
| Meat | Rate | Oven Temp | Notes |
|---|---|---|---|
| Beef (rare) | 15 min/lb | 350°F / 175°C | + ~15 min resting |
| Beef (medium) | 20 min/lb | 350°F / 175°C | + ~15 min resting |
| Beef (well) | 25 min/lb | 350°F / 175°C | + ~15 min resting |
| Whole Chicken | 20 min/lb | 375°F / 190°C | + 15 min base |
| Turkey (unstuffed) | 13 min/lb | 350°F / 175°C | — |
| Pork Loin | 25 min/lb | 350°F / 175°C | — |
| Lamb (medium) | 25 min/lb | 350°F / 175°C | — |
Why Resting Matters
Resting meat after it comes out of the oven is one of the most important steps for a juicy roast. As meat cooks, its muscle fibers contract and push moisture toward the center. If you slice immediately, that moisture runs out onto the cutting board.
- Redistributes juices: Resting lets the fibers relax and reabsorb the juices, so they stay in the meat when carved.
- Carryover cooking: Internal temperature continues to rise by 3–6°C (5–10°F) while resting, so you can remove a roast slightly before the target temperature.
- Rule of thumb: Rest small roasts for about 15 minutes and large birds such as turkey for 20–30 minutes, loosely tented with foil.
Safe Internal Temperatures
Cooking time is only an estimate — the only reliable way to know food is safely cooked is to measure its internal temperature with a meat thermometer inserted into the thickest part, away from bone.
| Food | Minimum Internal Temperature |
|---|---|
| Poultry (chicken, turkey) | 74°C / 165°F |
| Pork | 63°C / 145°F |
| Beef / Lamb (medium-rare) | 63°C / 145°F |
| Beef / Lamb (well done) | 71°C / 160°F |
Note: The cooking times produced by this calculator are estimates based on standard roasting rates at the noted oven temperatures. Actual times vary with oven calibration, the shape and starting temperature of the meat, and whether it is bone-in or boneless. Always confirm doneness with a meat thermometer and check the internal temperature before serving.