Encharted Cook

  • Recipes
  • Cooking Charts
  • The Dish
menu icon
go to homepage
  • Recipes
  • Cooking Charts
  • The Dish
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Cooking Charts
    • The Dish
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Cooking Charts

    Roasting Temperatures and Times for Meats Chart

    Updated: Jul 4, 2024 · Published: Dec 19, 2022 · by Jan Nunes

    This chart lists the optimum oven temperature for various types of meat like beef, pork, ham, lamb, and poultry. The left side of the chart lists the oven temperature and the right side of the chart lists the desired final internal temperature of each meat. The center of the chart lists the recommended range of time in minutes to roast each meat.

    A chart listing types of meats and the temperature and length of time to roast them.

    Want to save this recipe?

    We'll email this post to you, so you can come back to it later!

    How to Prepare Meat for Roasting

    • Remove the meat from all of the packaging.
    • Dry the meat on all surfaces using paper towels or a clean kitchen towel. Drying the meat is the secret that allows the surface of the meat to brown and caramelize.
    • If desired season the meat. Most meats are delicious with just a combination of salt and pepper to season them.
    • Place the meat in a roasting pan, roasting sheet pan, or roasting rack in a roasting pan. Large cuts of meat like standing rib roasts, pork loans, and whole turkeys cook more evenly by being held above the pan on a roasting rack to allow hot air in the oven to circulate around all sides of the meat.
    • Let the meat come to room temperature before placing it in the oven.
    • Insert an oven meat thermometer into the meat before roasting. For large cuts place the thermometer in the center of the roast. For small cuts like cut-up chicken or pork chops, an instant-read thermometer can be used at the minimum cooking time to see the current temperature of the meat.
    Types of thermometers for roasting meat, clockwise from top: oven thermometer, instant read thermometer, and a meat thermometer.

    How to Roast Meat and Poultry

    Beef, pork, ham, and poultry, should be roasted at the oven temperature listed in the above chart. Remove the meat when its temperature is 15 degrees less than the internal meat's final temperature. Cover the meat with aluminum foil and let it rest at room temperature for at least 15 minutes and up to 30 minutes for very large roasts, 8 pounds or larger.

    During the resting time, the meat will continue to cook, which is called "carry-over" cooking. A good rule of thumb is that the roast will raise in temperature by 1° per minute of resting time.

    Use a thermometer to monitor the temperature of the roast as it rests. The final temperature of the meat at the end of resting will be the recommended temperature for serving.

    More Helpful Cooking Charts from Encharted Cook

    • A chart of Fahrenheit temperatures converted to Celsius with text overlays.
      Converting Fahrenheit to Celsius for Cooking and Baking
    • Feature image for Oven Chart for Baked Goods with mini chart and text.
      Oven Chart for Baked Goods
    • Featured image for Sauces, Gravies, and Thickening Agents Chart with mini chart and text on a red background.
      Sauces, Gravies, and Thickening Agents Chart
    • Featured image for cooking oil smoke point chart with a miniature chart and text overlay on a red background.
      Cooking Oil Smoke Points and Flavor Neutrality Chart
    Alternate Logo for Encharted Cook. EC with Flames inside a dotted circle.

    More Charts

    • Basic French Sauces Chart with white text overlay on a red background.
      Introduction to The Five Basic French Sauces with Recipe Chart
    • Images and text of cooking ingredients with their volume and weights.
      Ingredient Measurements and Weights Chart for Home Cooks
    • Mustard vinaigrette being spooned over fresh salad greens with halved cherry tomatoes.
      Basic Vinaigrette and Recipe Chart with 4 Variations
    • Color drawings of 15 culinary herbs with labels.
      15 Essential Culinary Herbs Every Cook Should Know

    Comments

    No Comments

    ♥ — add a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Jan Nunes

    Hey There!

    Welcome to Encharted Cook! I'm Jan, a seasoned cook with recipe charts, pro tips, and ideas to help you make delicious dinners. Over the years I've learned that many recipes are related... and if you learn to make one delicious dish, you can make many more!

    more about Jan

    ♥ Spring Favs

    • A pink and fruity sangria in a glass with ice, garnished with sliced orange and a halved strawberry.
      Rosé Sangria

    • Square image of a plate of shrimp garnished with green onions, celery leaves, and a lemon half.
      Italian Marinated Shrimp

    • Chicken Salad with Wild Rice in a large white serving bowl.
      Chicken Salad with Wild Rice

    • Mini trifles are garnished with lemon slices, blackberries, and sugar flowers and placed on a serving tray.
      Elderflower and Lemon Mini Trifles

    ♥ Deliciously Dreamy Cake

    • A tube cake in white frosting decorated with sliced strawberries on its top.
      Strawberry Almond Chiffon Cake

    Footer

    ↑ back to top

    More About Encharted Cook

    Privacy Policy
    Copyright Notice | Disclosure Policy
    Contact Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube
    • RSS Feed

    ©2025 Encharted Cook, Jan Nunes. All Rights Reserved.

    • Facebook
    • Pinterest
    • Email
    • Flipboard