Roasting Times

The best way to determine if meat is cooked properly is to use a thermometer. There are two types of thermometers that can be used for meat: meat thermometers and instant-read thermometers.

Meat thermometers are inserted into the meat before cooking and left in during cooking. Instant-read thermometers are inserted into the meat for about 10 seconds and then removed. Instant-read thermometers are not heat-proof, so they cannot be left in the meat while cooking. Test with an instant-read thermometer at the recommended minimum cooking time.

USDA Recommended Temperatures for Meat Doneness

When using a thermometer, insert it into the thickest part of the meat, not touching bone or fat. For larger cuts of meat, such as roasts, it is recommended that the meat be cooked until the thermometer registers 5°F to 10°F below desired doneness. Allow roasts to stand about 15 minutes before carving. During the standing time, roasts will continue to rise 5°F to 10°F. Begin carving when the thermometer registers the desired temperature.

Find a helpful roasting time chart with weights and suggested cooking times and temperature in the final section.

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