ll roasting times and temperatures are based on meat and poultry being at room temperature prior to going into the oven. Allow any roasted meat or fowl to rest 10-15 minutes before carving. While meat is resting the internal temperature will continue to rise 5°-10° F in the first 20 minutes after being removed from the oven.

Meat Oven Temp		Internal Temp	Cooking Time
Beef
	Brisket, 5-6 lbs.
	375° F		30-35 min./lb.
	Chateaubriand, 3-5 lbs.
	425° F for 15 min, then 350° F	130° F for rare 140° F for medium	10-12 min./lb. for rare
	New York, boneless 5 ½ - 10 lbs.
	500° F for 20 min, then 375° F	130° F for rare 140° F for medium	9-10 min./lb. for rare
	Rib bone-in 4-8 lbs.
	300° F	130° F for rare 140° F for medium	25 min./lb. for rare
	Rib eye, boneless 4-8 lbs.
	350° F	130° F for rare 140° F for medium	12-13 min./lb. for rare
	Tenderloin, 3-3 ½ lbs.
	425° F for 15 min, then 350° F	130° F for rare 140° F for medium	11 min./lb. for rare
Lamb
	Leg, boned, stuffed, rolled; 4-6 lbs. (high heat method)
	400° F for 45 min, then 350° F	135° F - 140° F for rare 150° F - 155° F for medium	12 min./lb. for rare
	Leg, boned, stuffed, rolled; 4-6 lbs. (low heat method)
	325° F	135° F - 140° F for rare 150° F - 155° F for medium	20 min./lb. for rare 25 min./lb. for medium
	Leg, bone-in 4-6 lbs. (high heat method)
	425° F - 450° F for 20 min, then 350° F - 375° F	135° F - 140° F for rare 150° F - 155° F for medium	12 min./lb. for rare
	Leg, bone-in 4-6 lbs. (low heat method)
	325° F	135° F for rare 150° F - 155° F for medium	20 min./lb. for rare 25 min./lb. for medium
	Rib rack
	400° F	140° F - 145° F for medium-rare	12-13 min./lb.
Pork
	Crown Roast, 6-10 lbs.
	350° F	155° F-160° F	20-22 min./lb.
	Fresh leg of pork, 10-14 lbs.
	325° F	155° F-160° F	20-22 min./lb.
	Ham, bone-in or boneless, fully cooked, 10-16 lbs.
	350° F	130° F-140° F	10-12 min./lb.
	Loin, bone-in, unstuffed 3-12 lbs.
	350° F	155° F-160° F	20-22 min./lb.
	Loin, boneless, stuffed 3-10 lbs.
	350° F	155° F-160° F	20-22 min./lb.
	Tenderloin, ½ - 1 lb.
	350° F	155° F-160° F	20-22 min./lb.
Poultry*
	Capon, unstuffed, 8-10 lbs.
	350° F	180° F at inner thigh	20-22 min./lb.
	Chicken, unstuffed, 3-3 ½ lbs.
	450° F	180° F at inner thigh	13-25 min./lb.
	Chicken, unstuffed, 4-10 lbs.
	350° F	180° F at inner thigh	20 min./lb.
	Duckling, unstuffed, 4-5 lbs.
	400° F for 30 min, then 350° F	180° F at inner thigh	15-18 min./lb.
	Goose, unstuffed, 10-12 lbs.
	400° F for 30 min, then 350° F	180° F at inner thigh	15-18 min./lb.
	Pheasant, 2-3 lbs.
	350° F		40-45 min.
	Rock Cornish Hen, unstuffed, ¾-1 ¼ lbs.
	350° F	180° F at inner thigh	45-75 min.
	Squab, ½ - ¾ lbs.
	425° F		30 min.
	Turkey, unstuffed, 10-24 lbs.
	325° F	180° F at inner thigh	12-15 min./lb.
Veal
	Breast, stuffed 6 ½ - 7 ½ lbs.
	350° F	165° F-170° F	20-25 min./lb.
	Loin, boned and rolled 2-4 lbs.
	350° F	165° F-170° F	25-28 min./lb.
	Loin, bone-in 4-6 lbs.
	350° F	165° F-170° F	20-25 min./lb.
	Rib 4-6 lbs.
	350° F	165° F-170° F	20-25min./lb.
	Tenderloin ¾ - 1 lb.
	350° F	165° F-170° F	45-75 min./lb.

*For stuffed poultry, add 20 minutes to your cooking time.