Cooking Time Calculator

Estimate cooking time, target internal temperature, and rest time for meats and poultry.

lbs

Estimated Time

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Total cooking time

Target Temp

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Internal temperature

Rest Time

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Before carving

Safe Internal Temperatures (USDA)

Meat Min. Internal Temp Rest Time
Poultry (chicken, turkey) 165°F (74°C) 10-20 min
Ground meats 160°F (71°C) 3-5 min
Beef / Lamb (medium-rare) 145°F (63°C) 15-20 min
Pork 145°F (63°C) 10-15 min
Ham (pre-cooked, reheating) 140°F (60°C) 10-15 min

Cooking Time Guide

Internal Temperature Chart

The USDA recommends these minimum safe internal temperatures:

  • Rare beef/lamb: 125°F (52°C) — not USDA recommended
  • Medium-rare: 135°F (57°C)
  • Medium: 145°F (63°C) — USDA minimum for whole cuts
  • Medium-well: 155°F (68°C)
  • Well-done: 165°F (74°C)
  • All poultry: 165°F (74°C)

Resting Times

Resting lets juices redistribute for a more tender result:

  • Whole turkey: 20-30 minutes (tent with foil)
  • Whole chicken: 10-15 minutes
  • Large roasts (5+ lbs): 15-20 minutes
  • Steaks and chops: 5-10 minutes
  • Small cuts: 3-5 minutes

Food Safety Reminders

  • Always use an instant-read meat thermometer
  • Insert thermometer into the thickest part, avoiding bone
  • Do not leave raw meat at room temperature for more than 2 hours
  • Thaw frozen meat in the refrigerator, not on the counter

Disclaimer: These are estimates for planning purposes. Always verify doneness with a meat thermometer for food safety.

Frequently Asked Questions

How accurate are estimated cooking times?
Cooking time estimates are guidelines based on weight and method. Actual times vary depending on oven accuracy, starting temperature of the meat (fridge-cold vs room temperature), bone-in vs boneless cuts, and individual oven differences. Always use an instant-read meat thermometer to verify doneness rather than relying solely on time.
Why is resting time important after cooking?
Resting allows the internal juices to redistribute throughout the meat. During cooking, juices are driven toward the center by heat. Cutting immediately causes juices to flow out, leaving the meat dry. Resting for the recommended time results in juicier, more evenly flavored meat. The internal temperature also continues to rise 5-10°F during resting.
Should I cook meat at room temperature or from the fridge?
Letting large cuts (roasts, whole birds) sit at room temperature for 30-60 minutes before cooking promotes more even cooking. A cold center takes longer to reach target temperature, potentially overcooking the outside. However, for food safety, do not leave meat out for more than 2 hours.
What is carryover cooking?
Carryover cooking is the continued rise in internal temperature after meat is removed from the heat source. Large roasts can rise 5-15°F after removal. For this reason, many chefs remove meat 5-10°F below the target internal temperature. Smaller cuts have less carryover than large roasts.

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