Meat Cooking Time Calculator
Estimate roasting time for turkey, chicken, beef, pork and lamb by weight, with USDA safe internal temperatures.
About the Meat Cooking Time Calculator
Turkey times follow the USDA Food Safety and Inspection Service roasting timetable for a fully thawed bird at 325 °F. Other roasts use typical minutes-per-pound guides. Times are only a guide: doneness and safety depend on internal temperature. USDA minimums: 165 °F for poultry, 145 °F plus a 3-minute rest for whole cuts of beef, pork, veal and lamb, 160 °F for ground meat.
The formula
Time ≈ weight × minutes per lb; done when the thermometer reaches the safe minimum
USDA turkey timetable at 325 °F
| Weight | Unstuffed | Stuffed |
|---|---|---|
| 8–12 lb | 2.75–3 h | 3–3.5 h |
| 12–14 lb | 3–3.75 h | 3.5–4 h |
| 14–18 lb | 3.75–4.25 h | 4–4.25 h |
| 18–20 lb | 4.25–4.5 h | 4.25–4.75 h |
| 20–24 lb | 4.5–5 h | 4.75–5.25 h |
Worked example
Example: Roasting time = 3 h 45 min – 4 h 15 min
- Inputs: Meat: Whole turkey (325 °F / 165 °C); Weight: 15; Weight in: lb; Stuffed: No.
- Formula: Time ≈ weight × minutes per lb; done when the thermometer reaches the safe minimum
- Result: Roasting time = 3 h 45 min – 4 h 15 min
Questions people ask
Should I rest the meat?
Yes, 15–30 minutes for large roasts; juices redistribute and carry-over cooking continues.
Is stuffing inside the bird safe?
USDA recommends cooking it separately; if stuffed, the stuffing must reach 165 °F.