Cooking Time Calculator by Meat Weight
Calculate cooking time for turkey, chicken, beef, pork, and ham by weight and oven temperature.
Cooking Time Rules of Thumb
Turkey: 13-15 min/lb at 350°F unstuffed. Chicken: 18-20 min/lb at 350°F. Beef roast: 15-20 min/lb depending on desired doneness. Pork: 20-25 min/lb at 350°F. Ham: 13-15 min/lb at 325°F. These are estimates — always use a meat thermometer for safety and quality. Internal temperature, not time, determines doneness.
The Rest Period Is Critical
Never skip the rest period after cooking. Resting allows juices to redistribute throughout the meat. Cutting immediately releases juices onto the cutting board, resulting in dry meat. Small cuts: 5-10 minutes. Large roasts: 15-30 minutes. The internal temperature rises 5-10°F during resting (carryover cooking) — remove meat from the oven 5-10°F below your target.
Dry-brining (rubbing salt on the turkey 24-48 hours before cooking) produces dramatically juicier meat than wet-brining or no-brining. The salt draws out moisture, dissolves proteins on the surface, and the moisture is reabsorbed — resulting in deeper seasoning and better browning with no soggy skin.
