| MEAT CUT | WEIGHT
(POUNDS) | OVEN | INTERNAL
TEMP | COOKING
MINS.PER LB |
|---|
BEEF:
Eye Round | 2-3 | 325 | 140(med-rare) | 20-22 |
| Rib | 4-6 | 325 | 140(med-rare)
155(med) | 25-30
30-34 |
| Rib | 6-8 | 325 | 140 (med-rare)
155(med) | 23-26
27-32 |
| Rib Eye | 4-6 | 350 | 140(med-rare)
160(med) | 18-20
20-22 |
| Sirloin Tip | 2-4 | 325 | 140(med-rare)
155(med) | 30-35
35-40 |
| Sirloin Tip | 4-6 | 325 | 140(med-rare)
155(med) | 25-30
30-35 |
| Sirloin Tip | 8-10 | 325 | 140(med-rare)
155(med) | 18-22
23-25 |
Tenderloin
(whole) | 4-6 | 425 | 140(med-rare) | 45-60
total |
Tenderloin
(half) | 2-3 | 425 | 140(med-rare) | 35-45
total |
Tri-Tip
(Bottom Sirloin) | 1-2 | 425 | 140(med-rare) | 30-40 |
VEAL:
Rump (boneless) | 2-3 | 325 | 155 | 33-35 |
| Shoulder (boneless) | 2-3 | 325 | 155 | 31-34 |
| Loin (bone-in) | 3-4 | 325 | 155 | 34-36 |
| Loin (boneless) | 2-3 | 325 | 155 | 18-20 |
| Rib | 4-5 | 325 | 155 | 25-27 |
Crown
12-14 ribs) | 7-10 | 325 | 155 | 19-21 |
PORK:
Loin Center
(bone-in) | 3-5 | 325 | 155 | 20-25 |
Loin Blade
or Sirloin
boneless,tied | 2-4 | 325 | 165 | 33-38 |
| Rib(boneless) | 2-4 | 325 | 155 | 26-31 |
Top Loin Double
(boneless) | 3-4 | 325 | 160 | 29-34 |
Top Loin
(boneless) | 2-4 | 325 | 155 | 23-33 |
| Crown Blade | 6-10 | 325 | 165 | 20-25 |
Boston Blade
(boneless) | 3-4 | 325 | 165 | 40-45 |
| Tenderloin | 1/2-1 | 425 | 155 | 27-29 |
HAM:
Boneless | 1-2
3-4
6-8
9-11 | 325 | 140 | 29-33
19-23
16-20
12-16 |
| Bone-In | 6-8
14-16 | 325 | 140 | 13-17
11-14 |
| Canned | 2
3
| 325 | 140 | 23-25
21-23
17-20 |
LAMB:Leg-Whole
(bone-in) | 12 | 325 | 140(med-rare)
155(med) | 15-20
20-25 |
| -Whole(bone-in) | 5-7 | 325 | 140(med-rare)
155(med) | 20-25
25-30 |
-Whole
(boneless) | 4-7 | 325 | 145(med-rare)
155(med) | 25-30
30-35 |
| -Shank Half | 3-4 | 325 | 140(med-rare)
155(med) | 30-35
40-45 |
| -Sirloin Half | 3-4 | 325 | 140(med-rare)
155(med) | 25-30
35-40 |
| Shoulder | 3-5 | 325 | 140(med-rare)
155(med) | 30-35
35-40 |
CHICKEN:
Whole-stuffed | 3-4 | 325 | 180 | 2 to 2-1/2 hrs |
| Whole-unstuffed | 3-4 | 375 | 180 | 1-3/4 to 2 hrs |
TURKEY:
Whole-stuffed | 6-8
8-12
12-16
16-20
20-24 | 325 | 180 |
3 to 3-1/2 hrs
3-1/2 to 4-1/2 hrs
4 to 5 hrs
4-1/2 to 5-1/2 hrs
5 to 6-1/2 hrs |
| Whole-unstuffed | 6-8
8-12
12-16
16-20
20-24 | 325 | 180 |
2-1/4 to 3-1/4 hrs
3 to 4 hrs
3-1/2 to 4-1/2 hrs
4 to 5 hrs
4-1/2 to 5-1/2 hrs |
| Breast (bone-in) | 2-4
3-5
5-7 | 325 | 170 | 1-1/2 to 2 hrs
1-1/2 to 2-1/2 hrs
2 to 2-1/2 hrs
2 to 2-1/2 hrs |
| ROCK CORNISH HEN: |
1-2 | 350 | 180 | 1 to 1-1/4 hrs |
| DUCK: | 3-4
5-6 | 350 | 180 | 2
3 |
| GOOSE: | 7-9
9-11
11-13 | 350 | 180 | 2-1/2 to 3 hrs3-1/2 to 4 hrs |
| PHEASANT: | 2-3 | 350 | 180 | 1 to 1-1/2 hrs |