Health & Wellness

Safe Roasting Temperatures and Times for Meat and Poultry

Two questions a cook should always ask when roasting a cut of meat or poultry for the first time are 1) What temperature should this cut be roasted at? and 2) How long should this cut be roasted for? Follow these guidelines from FoodSafety.gov to ensure that meat and poultry reach a safe minimum internal temperature. Even if meat or poultry looks done, you really can’t tell because some uncured meats and pork can still be pink when they have reached a safe internal temperature. Another thing to consider when cooking meat and pork is the resting time. During the resting time, the temperature may remain steady or continue to rise, which will help destroy any harmful germs.

 

  • A 4 to 8 pound beef bone-in rib roast should be cooked at 325 degrees F for 23 to 30 minutes per pound. The minimum internal temperature should be 145 degrees F, and the roast should rest for at least 3 minutes.
  • A 4 pound beef boneless rib roast should be cooked at 325 degrees F for 39 to 43 minutes per pound. The minimum internal temperature should be 145 degrees F, and the roast should rest for at least 3 minutes.
  • A 2 to 3 pound beef eye round roast should be cooked at 325 degrees F for 20 to 22 minutes per pound. The minimum internal temperature should be 145 degrees F, and the roast should rest for at least 3 minutes.
  • A 4 to 6 pound whole beef tenderloin roast should be cooked at 425 degrees F for 45 to 60 minutes (total). The minimum internal temperature should be 145 degrees F, and the roast should rest for at least 3 minutes.
  • A 2 to 3 pound half beef tenderloin roast should be cooked at 425 degrees F for 35 to 45 minutes (total). The minimum internal temperature should be 145 degrees F, and the roast should rest for at least 3 minutes.
  • A 4 to 8 pound whole chicken should be cooked at 375 degrees F for 20 to 30 minutes per pound. The minimum internal temperature should be 165 degrees F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.
  • An 18 to 24 ounce whole Cornish hen should be cooked at 350 degrees F for 50 to 60 minutes total. The minimum internal temperature should be 165 degrees F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.