Meat Cooking Time Calculator
Estimate roasting time by weight, and see the temperature to pull at so carryover lands the meat exactly where you want it.
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Beef — rib roast / prime rib — 5 lb
1 hr 25 min
About 17 min per pound at 325°F, medium-rare
Includes your inputs, the full breakdown, and every row of the table.
Pull from the oven at
127°F
Internal temperature
Finishes at
135°F
After ~8°F carryover
USDA safe minimum
145°F
Rest before carving
20 min
- Estimated oven time
- 1 hr 25 min
- Minutes per pound
- 17 min/lb
- Oven temperature
- 325°F
- Total time including rest
- 1 hr 45 min
| Food | Safe minimum | Rest time |
|---|---|---|
| Poultry, all cuts including ground | 165°F (74°C) | None |
| Ground beef, pork, veal, lamb | 160°F (71°C) | None |
| Beef, pork, veal, lamb — steaks, chops, roasts | 145°F (63°C) | 3 minutes |
| Fish and shellfish | 145°F (63°C) | None |
| Egg dishes | 160°F (71°C) | None |
| Leftovers and casseroles | 165°F (74°C) | None |
| Ham, fresh or smoked, uncooked | 145°F (63°C) | 3 minutes |
What this means
- Time is an estimate for planning. A thermometer in the thickest part, away from bone, is the only thing that actually tells you when meat is done — two roasts of the same weight can differ by half an hour depending on shape and starting temperature.
- Carryover cooking continues after the meat leaves the oven. This cut climbs about 8°F while resting, which is why the pull temperature is below the target.
- Rest for about 20 minutes before carving so the juices redistribute instead of running onto the board.
- The USDA safe minimum for this cut is 145°F followed by a 3 minute rest. A finished temperature of 135°F is below that guidance and carries additional risk, which is a decision for you to make — it is a common one for whole cuts of beef and lamb, where bacteria stay on the surface, and a bad one for anything ground or for poultry.
How the meat cooking time calculation works
Roasting charts are built from minutes per pound, and they are a reasonable way to plan a meal, but they are a poor way to decide when meat is cooked. Two roasts of identical weight can finish half an hour apart because one is long and thin and the other is thick and compact. Heat travels inward from the surface, so thickness governs the time far more than total mass does.
The temperature the meat reaches is what actually matters, and it keeps rising after you take it out. A large roast carries over five to ten degrees while it rests, because the hot exterior continues to drive heat toward the cooler centre. Pulling at the target temperature therefore overshoots it. The pull temperature shown here subtracts the expected carryover so the meat lands where you intended.
The oven temperature adjustment assumes heat enters roughly in proportion to the gap between the oven air and the finishing temperature of the meat. Raising the oven shortens the time, but it also widens the band of overcooked meat under the crust, which is the trade-off behind low-and-slow roasting followed by a hot sear.
Safe minimum temperatures come from the USDA. Poultry needs 165°F throughout, ground meat 160°F, and whole cuts of beef, pork, veal, and lamb 145°F with a three minute rest. Ground meat is held to a higher standard than a steak because grinding distributes surface bacteria through the interior, which is also why a rare burger is a genuinely different risk from a rare steak.
Frequently asked questions
How long does a turkey take to cook?
At 325°F, an unstuffed turkey runs roughly 13 minutes per pound, so a 14 pound bird is about three hours. Stuffed, add roughly 20%. Start checking the thigh about an hour before you expect it to be done, because the range across birds is wide and an overcooked breast is not recoverable.
What is carryover cooking?
The temperature of meat keeps climbing after it leaves the oven, because the hot outer layers continue transferring heat inward. A thin steak might gain two or three degrees, a large prime rib eight to ten. Pull at the target minus the carryover, or the meat will be one doneness level past what you wanted by the time you carve it.
Is 145°F safe for beef?
Yes. The USDA safe minimum for whole cuts of beef, pork, veal, and lamb is 145°F followed by a three minute rest. That corresponds to medium. Many people cook whole cuts of beef to 130 to 135°F for medium-rare, which is below USDA guidance — the reasoning is that bacteria on a whole muscle sit on the surface and are killed by searing, but it is a personal risk decision and it does not transfer to ground meat or poultry.
Should I cook stuffing inside the bird?
It is safer not to. Stuffing has to reach 165°F in its centre, and because it sits in the coldest part of the bird it gets there long after the breast is done, so a safely cooked stuffing usually means dry meat. Baking it separately gives you both a safe temperature and a better bird.
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Disclaimer. This calculator is provided for general information and educational purposes only and does not constitute financial, tax, legal, medical, or engineering advice. Results are estimates based on the inputs you provide and the assumptions described above. Confirm any figure with a qualified professional before acting on it.