Sunday, July 1

ROASTING CHART

Roasting meats to a proper temperature is easy, if you know the correct temperature. The trouble usually comes in to play when you are trying to find out how long it will take. Here is a great time chart to help you determine when to get started.

Poultry:

Chicken (whole) 3 - 4 pounds. 1 1/4 to 1 1/2 hours at 350 degrees
                            5 - 7 pounds. 2 to 2 1/4 hours at 350 degrees


Duck (domestic) 4 - 5 pounds. 1 1/4 to 1 3/4 hours at 375 degrees

Turkey (unstuffed) 12 - 18 pounds. 3 - 4 1/4 hours at 325 degrees
                               19 - 24 pounds. 4 1/4 to 5 hours at 325 degrees

Pork:

Ham (fully cooked, bone in) 7 - 8 pounds. 18 to 25 minutes/per pound at 325 degrees.
                                              14 - 16 pounds. 15 to 18 minutes/per pound at 325 degrees.

Pork Loin Roast 2 - 5 pounds. 20 to25 minutes/per pound at 350 degrees.

Pork Ribs 2 - 4 pounds. 1 1/2 to 2 hours at 350 degrees.

Beef:

Rib Roast (bone in) 4 - 8 pounds. 27 to 38 minutes/per pound at 325 degrees.

Eye Round Roast 2 - 3 pounds. 20 to 22 minutes/per pound at 325 degrees.

Tenderloin (whole) 4 - 6 pounds. 45 to 60 minutes at 425 degrees.

Lamb:

Lamb (leg, bone in) 5 - 9 pounds. 20 to 30 minutes/per pound at 325 degrees.