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Calculate cooking time by meat type, weight, and desired doneness with temperature targets.
Meat cooking time is the estimated duration needed to roast, bake, or smoke a cut of meat to a safe internal temperature. It's calculated based on weight, cut type, oven temperature, and desired doneness.
• Always use a meat thermometer — it's the only reliable way to check doneness.
• Remove meat 5–10°F below target temp. Carryover cooking will bring it up during rest.
• Let meat rest uncovered (or tented with foil) on a cutting board before slicing.
• Bone-in cuts may take 5–10% longer than boneless cuts of the same weight.
Formula
Cooking Time = Weight (lbs) × Minutes per PoundWeight = raw weight in pounds
Min/lb = cut-specific rate (e.g., 15–25 min/lb for roasts at 325°F)
Worked Example
5 lb whole chicken at 375°F
Did you know? USDA updated its safe temperature for whole cuts of pork from 160°F to 145°F in 2011 — with a 3-minute rest, this is now officially safe and produces juicier results.
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