••••ROASTING MEATS GUIDE🐄🐖🐓🦃🐑!!••••

(Source: bettycrocker.com & photos also & Google+ photos & courtesy of Evana & Jim & 24myfashiony.com)

****ROASTING MEATS GUIDE!!

http://bettycrocker.com

BEEF

Rib Eye Roast (boneless) PRIME RIB

OVEN TEMP. 350ºF

3-4 lbs	1.5 - 2 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
3-4 lbs	1.75 - 2 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
4-6 lbs	2 - 2.5 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
4-6 lbs	2 - 2.25 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
6-8 lbs	2.5 - 2.75 hrs	135ºF	10 - 15 Minutes	145ºF (medium-rare)
6-8 lbs	2.75 - 3 hrs	150ºF	10 - 15 Minutes	160ºF (medium)

Rib Eye Roast (bone-in) PRIME RIB

OVEN TEMP. 350ºF

4-6 lbs (2 Ribs)	1.5 - 2 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
4-6 lbs (2 Ribs)	1.75 - 2 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
6-8 lbs (2-4 Ribs)	2 - 2.5 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
6-8 lbs (2-4 Ribs)	2 - 2.25 hrs	150ºF	15 - 20 Minutes	160ºF (medium)
8-10 lbs (4-5 Ribs)	2.5 - 2.75 hrs	135ºF	15 - 20 Minutes	145ºF (medium-rare)
8-10 lbs (4-5 Ribs)	2.75 - 3 hrs	150ºF	15 - 20 Minutes	160ºF (medium)

Tenderloin Roast

OVEN TEMP. 425ºF

2-3 lbs	35-40 mins	135ºF	10-15 Minutes	145ºF (medium-rare)
2-3 lbs	45-50 mins	150ºF	10-15 Minutes	160ºF (medium)
4-5 lbs	50-60 mins	135ºF	10-15 Minutes	145ºF (medium-rare)
4-5 lbs	60-70 mins	150ºF	10-15 Minutes	160ºF (medium)

Tri-Tip Roast

OVEN TEMP. 425ºF

1.5-2 lbs	30-40 minutes	135ºF	10-15 Minutes	145ºF (medium-rare)
1.5-2 lbs	40-45 minutes	150ºF	10-15 Minutes	160ºF (medium)

Round Tip Roast

OVEN TEMP. 325ºF

3-4 lbs	1.75-2 hrs	140ºF	10-15 Minutes	145ºF (medium-rare)
3-4 lbs	2.25-2.5 hrs	155ºF	10-15 Minutes	160ºF (medium)
4-6 lbs	2-2.5 hrs	140ºF	10-15 Minutes	145ºF (medium-rare)
4-6 lbs	2.5-3 hrs	155ºF	10-15 Minutes	160ºF (medium)
6-8 lbs	2.5-3 hrs	140ºF	10-15 Minutes	145ºF (medium-rare)
6-8 lbs	3-3.5 hrs	155ºF	10-15 Minutes	160ºF (medium)

Rump Roast

OVEN TEMP. 325ºF

2-4 lbs

1.5-2 hrs

135ºF

15-20 Minutes

145ºF (medium-rare)

Bottom Round Roast

OVEN TEMP. 325ºF

3-4 lbs

1.5-2 hrs

135ºF

10-15 Minutes

145ºF (medium-rare)

Eye Round Roast

OVEN TEMP. 325ºF

2-3 lbs

1.5-1.75 hrs

135ºF

15-20 Minutes

145ºF (medium-rare)

Brisket (fresh)

OVEN TEMP. 325ºF

2.5-4 lbs

2.5-3 hrs (cover with liquid)

135ºF

10-15 Minutes

170ºF (well done)

Brisket (corned)

OVEN TEMP. 325ºF

2.5-3.5 lbs	2.5-3.5 hrs	Follow Package Directions	10-15 Minutes	170ºF (well done)
3.5-5 lbs	3.5-4.5 hrs	Follow Package Directions	10-15 Minutes	170ºF (well done)

TOP

POULTRY

Chicken Breast

OVEN TEMP. 400ºF

2 lbs

35 - 45 mins

165ºF

Whole Chicken

OVEN TEMP. 375ºF

3-4 lbs

1.5 - 2 hrs

165ºF

Whole Duck

OVEN TEMP. 350ºF

3.5-4 lbs	2 hrs	165ºF
5-5.5 lbs	3 hrs	165ºF

Whole Goose

OVEN TEMP. 350ºF

7-9 lbs	2.5-3 hrs	165ºF
9-11 lbs	3-3.5 hrs	165ºF
11-13 lbs	3.5-4 hrs	165ºF

Whole Pheasant

OVEN TEMP. 350ºF

2-3 lbs

1-1.25 hrs

165ºF

Rock Cornish Game Hen

OVEN TEMP. 350ºF

1-1.5 lbs

1-1.25 hrs

165ºF

Whole Turkey (not stuffed)

OVEN TEMP. 325ºF

8 -12 lbs	2.75-3 hrs	165ºF
12-14 lbs	3-3.75 hrs	165ºF
14-18 lbs	3.75-4.25 hrs	165ºF
18-20 lbs	4.25-4.5 hrs	165ºF
20-24 lbs	4.5-5 hrs	165ºF

Turkey Breast (bone-in)

OVEN TEMP. 350ºF

2-4 lbs	2.5-3 hrs	165ºF
3-5 lbs	3-3.5 hrs	165ºF
5-7 lbs	3.5-4 hrs	165ºF

TOP

PORK

Loin Roast

OVEN TEMP. 325ºF

2-5 lbs

20 minutes/lb

145ºF

Let Stand 3 Minutes

Crown Roast

OVEN TEMP. 325ºF

6-10 lbs

20 minutes/lb

145ºF

Let Stand 3 Minutes

Shoulder/Butt Roast

OVEN TEMP. 325ºF

3-6 lbs

20 minutes/lb

145ºF

Let Stand 3 Minutes

Ribs (back, spareribs)

OVEN TEMP. 325ºF

-

Cook covered 1.25 hrs, uncover, cook 45 minutes longer

Tender

-

Ribs (country-style)

OVEN TEMP. 350ºF

-

Cook covered 1.25 hrs, uncover, cook 45 minutes longer

Tender

-

Tenderloin

OVEN TEMP. 425ºF

-

.75-1 hr

145ºF

Let Stand 3 Minutes

Ham (fully cooked)

OVEN TEMP. 325ºF

-

15-20 minutes/lb

140ºF

-

Fresh Leg/Uncured Ham

OVEN TEMP. 325ºF

-

15-20 minutes/lb

145ºF

Let Stand 3 Minutes

TOP

VEAL

Loin Roast

OVEN TEMP. 325ºF

3-4 lbs

1.75-2.25 hrs

155ºF

10-15 minutes

160ºF

Rib Roast

OVEN TEMP. 325ºF

4-5 lbs

1.5-2.25 hrs

155ºF

10-15 minutes

160ºF

TOP

LAMB

Leg Roast (whole, bone-in)

OVEN TEMP. 325ºF

5-7 lbs	20-25 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
5-7 lbs	25-30 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)
7-9 lbs	15-20 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
7-9 lbs	20-25 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)

Leg Roast (whole, boneless)

OVEN TEMP. 325ºF

4-7 lbs	25-30 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
4-7 lbs	30-35 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)

Shoulder Roast or Shank Leg Half

OVEN TEMP. 325ºF

3-4 lbs	30-35 minutes/lb	140ºF	10-15 Minutes	145ºF (medium-rare)
3-4 lbs	40-45 minutes/lb	155ºF	10-15 Minutes	160ºF (medium)