Roasting
Roasting is the method for cooking large, tender cuts of meat uncovered, without adding moisture.
General Tips
Most meats are roasted at 325°F. It is not necessary to preheat the oven. Place the roasting pan on a rack which has been placed in either of the two lowest rack positions.
Use tender cuts of meat weighing three pounds or more. Some good choices are: beef rib, rib eye, top round, high quality tip and rump roast, pork loin roast, veal and lamb leg, shoulder roast and cured or smoked hams.
Season meat, if desired, either before or after roasting. Rub into the surface of the roast if added before cooking.
Place the meat fat side up on a rack in a shallow roasting pan. Placing the meat on a rack holds it out of the drippings, thus allowing better heat circulation for even cooking. As the fat on top of the roast melts, the meat is basted naturally, eliminating the need for additional basting.
The cooking time is determined by the weight of the meat and the desired doneness. For more accurate results, use a meat thermometer. Insert it so the tip is in the center of the thickest part of the meat. It should not touch fat or bone.
Remove the roast from the oven when the thermometer registers approximately 5°F below the doneness wanted. As the meat stands, the temperature will rise.
NOTE: For more information on cooking meat and poultry, contact the USDA Meat and Poultry Hotline at
Roasting Chart (Thawed Meats Only)
| Approximate | Oven |
| Approximate |
| Weight | Temperature in °F | Internal | Roasting Time |
Cut of Meat | (pounds) | (not preheated) | Temperature | (min. per pound)* |
Beef |
|
|
|
|
Rib Roast (cut side down) | 4 to 8 | 325° | 140° (rare) | |
|
|
| 160° (medium) | |
Rib Eye Roast | 4 to 6 | 325° | 140° (rare) | |
|
|
| 160° (medium) | |
Loin Tenderloin Roast | 2 to 3 | 400° | 140° (rare) | |
Top Sirloin Roast | 3 to 6 | 325° | 140° (rare) | |
|
|
| 160° (medium) | |
|
|
|
|
|
Pork |
|
|
|
|
Shoulder Blade Roast, Boneless | 4 to 6 | 325° | 160° | |
Shoulder Blade Roast | 4 to 6 | 325° | 160° | |
Loin Blade or Sirloin Roast | 3 to 4 | 325° | 160° | |
Ham, Half (fully cooked) | 5 to 7 | 325° | 140° | |
Ham, Half (cook before eating) | 5 to 7 | 275° | 160° | |
|
|
|
|
|
Lamb |
|
|
|
|
Shoulder Roast, Boneless | 325° | 160° (medium) | ||
|
|
| 170° (well) | |
Leg, Whole | 5 to 7 | 325° | 160° (medium) | |
|
|
| 170° (well) | |
|
|
|
|
|
Poultry |
|
|
|
|
Turkey, unstuffed** | 12 to 16 | 325° | 180° - 185° | |
| 16 to 20 | 325° | 180° - 185° | |
| 20 to 24 | 325° | 180° - 185° | |
Turkey, Breast | 3 to 8 | 325° | 180° | |
Chicken, Fryer | 375° | 185° | ||
Chicken, Roaster | 4 to 6 | 375° | 185° | |
|
|
|
|
|
*Cooking times are approximate and may vary depending on the shape of the roast.
**Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
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