Roast Meat, Poultry & Turkey Cooking Time Calculator

Calculate roasting time, oven temperatures, and target internal thermometer temps for beef, lamb, whole chicken, turkey, and salmon based on weight and doneness.

Formula

Time = (Weight / 0.5kg) × Base Minutes × Bone Factor × (Ideal Temp / Oven Temp)^0.8

Source / method note

Based on USDA food safety internal meat temperature guidelines and culinary roasting models.

Legal / official rate note

Poultry (chicken and turkey) must reach a minimum internal temperature of 74°C (165°F) for food safety.

Frequently Asked Questions

Why must meat rest before slicing?

Resting allows the constricted muscle fibers to relax and reabsorb moisture evenly throughout the roast.

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