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Cooking Time Calculator
Calculate cooking time for chicken, beef, pork, lamb, and turkey based on weight and cooking method. Find safe internal temperatures, minutes per pound guidelines, and resting times for perfectly cooked meat every time.
Cooking meat to the right temperature ensures both food safety and optimal texture. The USDA recommends specific internal temperatures for each protein. This calculator converts weight to cooking time and shows safe temperature targets — eliminating guesswork from your kitchen.
Formula
Cooking Time = Weight (lbs) × Minutes Per Pound | Internal Temp varies by protein and doneness | Always verify with meat thermometer
USDA Safe Internal Temperatures
The USDA establishes minimum safe internal temperatures to eliminate harmful bacteria. These temperatures apply to the thickest part of the meat, away from bone. Always use a calibrated meat thermometer — color is not a reliable indicator of doneness or safety.
Protein
Safe Temp
Notes
Whole chicken/turkey
165°F (74°C)
Juices run clear, no pink
Chicken breasts
165°F (74°C)
Very easy to overcook — monitor carefully
Ground beef/pork
160°F (71°C)
Higher than whole muscle due to grinding
Beef steaks (medium-rare)
135°F (57°C)
145°F USDA min, but widely accepted at 135°F
Beef steaks (medium)
145-150°F (63-66°C)
Pink center, safe and juicy
Pork chops/roasts
145°F (63°C)
Slight pink is safe with proper temp
Fish
145°F (63°C)
Flakes easily with fork
Lamb
145°F (63°C)
Pink center acceptable
Ham (raw)
145°F (63°C)
Higher for stuffed ham
Cooking Time Per Pound Reference
Protein
Oven Temp
Time Per Pound
Notes
Whole chicken
350°F
20 min/lb
+ 20 min extra
Turkey (unstuffed)
325°F
13-15 min/lb
Up to 18 lbs
Turkey (stuffed)
325°F
15-17 min/lb
Add 30-45 min
Beef roast (rare)
325°F
20 min/lb
135°F internal
Beef roast (medium)
325°F
25 min/lb
145-155°F
Pork roast
350°F
20-25 min/lb
145°F internal
Leg of lamb
325°F
20-25 min/lb
145°F internal
Frequently Asked Questions
Whole chicken at 350°F: approximately 20 minutes per pound, plus 20 minutes. A 4 lb chicken: 4 × 20 + 20 = 100 minutes (1 hr 40 min). Always verify internal temperature reaches 165°F (74°C) in the thickest part of the thigh, away from bone. Let rest 10-15 minutes before carving.
Unstuffed turkey at 325°F: 13-15 minutes per pound. A 14 lb turkey: 14 × 14 = 196 minutes (3 hrs 16 min). Stuffed turkey: add 30-45 minutes total. Turkey is done when breast reaches 165°F and thigh reaches 175°F. Start checking temperature 45 minutes before estimated finish time.
USDA minimum for beef steaks and roasts: 145°F (63°C) with a 3-minute rest. This produces medium doneness. Rare: 125°F (52°C). Medium-rare: 135°F (57°C). Medium: 145-150°F (63-66°C). Well-done: 160°F+ (71°C). Ground beef must reach 160°F (71°C) — grinding spreads surface bacteria throughout.
Resting allows juices to redistribute throughout the meat. Small cuts (steaks, pork chops): 5 minutes. Large roasts (beef, pork): 15-20 minutes. Whole poultry: 10-15 minutes for chicken, 20-30 minutes for turkey. Cover loosely with foil to keep warm — not tightly, which causes steam and makes skin soggy. Internal temperature rises 5-10°F during resting.
The most reliable check: pierce the thickest part — juices should run clear (not pink). The meat should no longer be translucent or pink throughout. Joints should move freely. These visual checks are less reliable than thermometer reading — for food safety, especially with poultry, a $10-15 instant-read thermometer is a worthwhile kitchen investment.
Stuffed turkey takes longer because the stuffing inside must also reach 165°F to be food safe. The stuffing delays heat penetration to the center of the bird. Add 30-45 minutes total cooking time for stuffed vs unstuffed turkey. Some chefs recommend cooking stuffing separately to ensure both reach safe temperatures simultaneously.