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Roast Cooking Time Calculator
Cooking-time and resting-time estimates for turkey, chicken, pork, brisket, ham, and prime rib.
About roasting times
A roast's cooking time isn't a single number — it depends on the meat, the cut, the weight, the oven temperature, and whether it's stuffed. The estimates here are based on USDA-style minutes-per-pound figures at a recommended oven temperature for each cut. Always check internal temperature with a thermometer; that's the only reliable doneness indicator.
How to use it
Pick the meat type. The recommended oven temperature is pre-selected, but you can override it (the calculator scales the time accordingly). Enter the weight in pounds or kilograms. For turkey, tick "stuffed" if you've put dressing in the cavity. Read the cooking time, then plan a rest period — the meat keeps cooking and reabsorbs juices while it rests.
How the calculation works
Cooking time = minutes-per-pound × weight in pounds × (recommended oven temp ÷ actual oven temp). Lowering the oven temperature increases the time proportionally. For turkey, add 2 minutes per pound when stuffed. The recommended internal temperature comes from USDA food-safety guidance: 165°F (74°C) for poultry, 145°F (63°C) for whole muscle pork, 200°F (93°C) for brisket, 130°F (54°C) for medium-rare prime rib.
Quick reference
Standard times and target temperatures for the most common roasts.
| Meat | Oven | Min/lb | Internal target | Rest |
|---|---|---|---|---|
| Turkey (whole) | 325°F | 13 (15 stuffed) | 165°F (74°C) | 20-30 min |
| Chicken (whole) | 375°F | 20 | 165°F (74°C) | 10 min |
| Pork (whole roast) | 325°F | 20 | 145°F (63°C) | 10-15 min |
| Brisket | 225°F | 60-75 | 200°F (93°C) | 30-60 min |
| Ham (fully cooked) | 325°F | 15 | 140°F (60°C) | 10-15 min |
| Prime rib | 325°F | 17 | 130°F (54°C) (medium-rare) | 15-20 min |