Cook times & safe temperatures
USDA-recommended internal temperatures and roasting times for every meat.
Turkey time calculator
Roast at 325°F (163°C) until internal temp reaches 165°F (74°C).
Approx. roasting time
1 hr 45 min
Always confirm doneness with a meat thermometer in the thickest part of the thigh (not touching bone). Rest 20 min before carving.
Safe internal temperatures
- Poultry (all)165°F / 74°C
- Ground meats160°F / 71°C
- Beef, pork, lamb (steaks/roasts)145°F / 63°C
- Fish & shellfish145°F / 63°C
- Ham (reheat, precooked)140°F / 60°C
- Leftovers & casseroles165°F / 74°C
Always let meats rest ~3 min after cooking so the temperature evens out.
| Cut | Oven | Time | Safe temp | Rest |
|---|---|---|---|---|
Turkey, whole (unstuffed) Roast breast-up, uncovered. | 325°F | 13 min/lb | 165°F / 74°C | 20 min |
Turkey, whole (stuffed) Stuffing must also reach 165°F/74°C. | 325°F | 15 min/lb | 165°F / 74°C | 20 min |
Turkey breast, bone-in | 325°F | 20 min/lb | 165°F / 74°C | 15 min |
Chicken, whole | 375°F | 20 min/lb | 165°F / 74°C | 10 min |
Chicken breast, boneless | 400°F | 20–25 min total | 165°F / 74°C | 5 min |
Chicken thighs, bone-in | 400°F | 35–45 min total | 165°F / 74°C | 5 min |
Duck, whole | 350°F | 20 min/lb | 165°F / 74°C | 15 min |
Beef roast (medium-rare) USDA safe min 145°F with 3 min rest. | 325°F | 20 min/lb | 145°F / 63°C | 3 min |
Beef roast (medium) | 325°F | 25 min/lb | 160°F / 71°C | 3 min |
Beef steak | — | 3–5 min/side high heat for 1-inch, medium-rare | 145°F / 63°C | 3 min |
Ground beef | — | Cook until no pink remains | 160°F / 71°C | — |
Meatloaf | 350°F | About 1 hr for a 2 lb loaf | 160°F / 71°C | — |
Pork roast | 350°F | 25 min/lb | 145°F / 63°C | 3 min |
Pork chops | 400°F | 12–18 min total for 1-inch chops | 145°F / 63°C | 3 min |
Pork tenderloin | 425°F | 20–27 min total | 145°F / 63°C | 5 min |
Ham, fresh (raw) | 325°F | 22 min/lb | 145°F / 63°C | 3 min |
Ham, fully cooked (reheat) | 325°F | 15 min/lb | 140°F / 60°C | — |
Bacon | — | Fry crisp, 8–12 min medium heat | 145°F / 63°C | — |
Lamb roast (medium-rare) | 325°F | 20 min/lb | 145°F / 63°C | 3 min |
Lamb chops | — | 3–4 min/side high heat | 145°F / 63°C | 3 min |
Ground lamb | — | Cook until no pink | 160°F / 71°C | — |
Fish fillet | 400°F | 10 min per inch of thickness | 145°F / 63°C | — |
Salmon fillet | 400°F | 12–15 min for 1-inch fillet | 145°F / 63°C | — |
Shrimp | — | Cook until pink & opaque, 2–3 min/side | 145°F / 63°C | — |
Scallops | — | 1–2 min/side, opaque center | 145°F / 63°C | — |
Lobster tail | — | 8–10 min broiled | 145°F / 63°C | — |
Clams / mussels / oysters | — | Cook until shells open | 145°F / 63°C | — |
Ground poultry (chicken/turkey) | — | Cook until juices run clear | 165°F / 74°C | — |
Ground pork | — | Cook until no pink | 160°F / 71°C | — |
Sausage (raw) | — | 15–20 min pan or 400°F oven for 20 min | 160°F / 71°C | — |
Eggs & egg dishes | — | Cook until yolk and white are firm | 160°F / 71°C | — |
Leftovers & casseroles | — | Reheat thoroughly | 165°F / 74°C | — |