Cooking Time Calculator
Calculate cooking time and temperature for turkey, beef roast, pork, and chicken from weight.
Returns cook time and safe internal temperature by doneness level.
Cooking time calculations are based on the weight of the food, the target internal temperature, and the cooking method. For roasted meats, time-per-pound is the standard approach — but always verify with a meat thermometer, not time alone.
Time Formula:
Estimated Cook Time = Weight (lbs) × Minutes per Pound
Minutes per pound by cut and oven temperature:
| Meat | Temperature | Min/Pound | Target Internal Temp |
|---|---|---|---|
| Whole chicken | 375°F | 20 min | 165°F |
| Turkey (unstuffed) | 325°F | 13–15 min | 165°F |
| Beef roast (medium) | 325°F | 20–25 min | 145°F |
| Pork loin | 350°F | 20–25 min | 145°F |
| Leg of lamb (medium) | 325°F | 20–25 min | 145°F |
| Ham (precooked) | 325°F | 15–18 min | 140°F |
| Salmon fillet | 400°F | 10 min total | 145°F |
Worked example — 5 lb whole chicken at 375°F: 5 × 20 = 100 minutes = 1 hour 40 minutes Always check: thermometer inserted into thigh (not touching bone) must read 165°F.
Time adjustment for stuffed birds: Add 30–60 minutes for stuffed turkeys — stuffing slows heat transfer to the center. Stuffing itself must reach 165°F.
Rest time is part of the recipe:
| Meat | Rest Time |
|---|---|
| Steak / chops | 5 min |
| Whole chicken | 10–15 min |
| Large roast / turkey | 20–30 min |
Resting allows carryover cooking to complete (internal temp rises 5–10°F after removal) and lets juices redistribute. Cutting too early results in dry meat.
Altitude adjustment: At high altitude (above 3,500 ft), water boils at lower temperatures — increase simmering/braising times by 10–25% per 1,000 ft above sea level.