Calculate cooking time and temperature for beef, pork, chicken, turkey, and lamb based on weight and doneness.
| Meat | Safe Temp (°F) | Rest Time |
|---|---|---|
| Beef/Pork/Lamb (steaks, roasts) | 145°F | 3 min |
| Ground meat | 160°F | None |
| Poultry (all cuts) | 165°F | None |
Note: Remove meat 5°F below target temp — carryover cooking raises the temperature during rest.
Larger cuts take longer because heat must travel further to reach the center. The relationship is roughly linear for roasts.
Yes. Higher oven temps cook faster and produce better browning, but increase the risk of overcooking the exterior. Many chefs use reverse-sear: low oven first, then high-heat sear.
Select the meat type (beef, pork, chicken, turkey, lamb), cut, weight, and desired doneness. The calculator estimates cooking time and rest time.
Base time per pound varies by cut and method. Roast beef: ~15 min/lb (medium). Chicken: ~20 min/lb at 375°F. Turkey: ~13 min/lb at 325°F. Always verify with a thermometer.
A 12-lb turkey at 325°F: approximately 2.5-3 hours (unstuffed). Internal temp: 165°F in the thickest part of the thigh. Rest 20-30 minutes before carving.
USDA safe internal temperatures: Poultry 165°F, Ground meat 160°F, Pork 145°F, Beef steaks 145°F (medium). Always use a meat thermometer — time estimates vary by oven, altitude, and starting temperature.