WhiskMath

Roast Cooking Time Calculator

Get the total oven roasting time for beef, pork, chicken, turkey, lamb, or ham by weight and doneness.

lbs
Total cook time
1h 20m–1h 28m
at 325°F oven
Target internal temp
135°F
pull a few degrees early for carry-over
Start checking at
1h 5m
into the cook
  • These times are estimates — oven calibration, the shape of the cut, and the starting temperature all shift the real time.
  • Cook to an internal temperature of 135°F, checked with a thermometer in the thickest part away from bone — temperature is the real test of doneness, not the clock.
  • This doneness is below the USDA-safe minimum of 145°F for whole cuts. The USDA recommends 145°F (with a 3-minute rest) for beef, pork, and lamb, and 165°F for poultry.
  • Rest the roast 15–20 minutes after it comes out — the temperature keeps rising and the juices redistribute.
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How to use this calculator

  1. Pick the meat

    Choose beef roast, pork roast, whole chicken, turkey, leg of lamb, or precooked ham.

  2. Enter the weight

    Type the weight of the roast in pounds — the total time scales directly with weight.

  3. Choose the doneness

    Select how done you want it, where the cut offers a choice. The calculator sets the oven temperature and target internal temperature.

  4. Roast and check the temperature

    Start checking the internal temperature at the time shown, and pull the roast a few degrees early to allow for carry-over cooking.

Recommended gear

As an Amazon Associate, WhiskMath earns from qualifying purchases. These picks don't cost you anything extra.

ThermoPro TP19 Digital Meat Thermometer

An instant-read thermometer is the only reliable way to confirm a roast has hit its target temperature.

$15-20

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Meater Plus Wireless Meat Thermometer

A wireless leave-in probe tracks the roast's temperature without opening the oven door.

$100

View on Amazon

Roasting time per pound by meat

MeatOven tempMinutes per poundTarget internal temp
Beef roast — medium-rare325°F20–22 min/lb135°F
Beef roast — medium325°F25–28 min/lb145°F
Beef roast — well done325°F30–35 min/lb160°F
Pork roast — medium350°F20–25 min/lb145°F
Pork roast — well done350°F30–35 min/lb160°F
Whole chicken375°F18–22 min/lb165°F
Turkey — unstuffed325°F13–15 min/lb165°F
Turkey — stuffed325°F15–17 min/lb165°F
Leg of lamb — medium-rare325°F18–22 min/lb135°F
Leg of lamb — medium325°F22–28 min/lb145°F
Ham (precooked)325°F10–15 min/lb140°F

Times are estimates — always cook to the target internal temperature, verified with a thermometer.

Tips & best practices

  • Take the roast out of the fridge 30–60 minutes before cooking so it heats more evenly — but never leave raw meat at room temperature longer than that.
  • Use a leave-in probe thermometer so you can watch the temperature climb without opening the oven and losing heat.
  • Pull the roast 5–10°F below the target — carry-over cooking finishes the job during the rest.
  • Sear the outside of a beef or lamb roast in a hot pan first, or start it at a high oven temperature, for a deeply browned crust.
  • Stuffing a turkey adds time and risk — the stuffing must also reach 165°F. Cooking it in a separate dish is faster and safer.
  • Let the roast rest under loose foil — wrapping it tightly traps steam and softens any crust you worked for.

Frequently asked questions

How many minutes per pound do I roast beef?
At 325°F, a beef roast takes about 20–22 minutes per pound for medium-rare, 25–28 for medium, and 30–35 for well done. Always confirm doneness with a thermometer rather than relying on time alone.
How long does it take to roast a whole chicken?
Roast a whole chicken at 375°F for about 18–22 minutes per pound, until the thickest part of the thigh and breast reaches the USDA-safe 165°F.
How long do I roast a turkey?
At 325°F, an unstuffed turkey takes about 13–15 minutes per pound and a stuffed turkey about 15–17 minutes per pound. The turkey is done when the thigh, breast, and any stuffing all reach 165°F.
What internal temperature should my roast reach?
The USDA-safe minimums are 145°F for whole cuts of beef, pork, and lamb (with a 3-minute rest), and 165°F for all poultry. Medium-rare beef and lamb are popular at around 135°F, but that is below the USDA-safe minimum.
Why are these times only estimates?
Oven calibration, the shape and thickness of the cut, whether it has a bone, and how cold the meat was going in all change the real cooking time. A thermometer is the only accurate way to know a roast is done.
Should I roast meat covered or uncovered?
Roast uncovered for a browned, crisp exterior. If the outside is browning too fast before the center is done, tent it loosely with foil for the rest of the cook.
Do I need to rest a roast before carving?
Yes. Rest a roast 15–20 minutes after it comes out of the oven. The internal temperature continues to rise from carry-over heat, and resting lets the juices redistribute so they stay in the meat instead of running onto the board.
How long do I cook a precooked ham?
A precooked ham only needs to be warmed through. At 325°F, allow about 10–15 minutes per pound until it reaches an internal temperature of 140°F.

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Sources: USDA Food Safety and Inspection Service — roasting charts and safe minimum internal temperatures; FoodSafety.gov — Safe Minimum Cooking Temperatures.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.