You select a meat type and cut, enter the weight in pounds, and choose a doneness level. The tool multiplies the weight by a standard minutes-per-pound rate for that cut and returns the total cook time, recommended oven temperature, and target internal temperature. It assumes oven roasting at a constant temperature and does not account for resting time, stuffing, or altitude adjustments.
The USDA requires all poultry to reach an internal temperature of 165°F to eliminate harmful bacteria like salmonella. Unlike beef or lamb, there is no safe rare or medium option for chicken or turkey.
Yes. After removing meat from the oven, the internal temperature typically rises 5–10°F during a 10–15 minute rest. Many cooks pull the meat a few degrees below the target and let carryover cooking finish the job.
Yes. Meat taken straight from the refrigerator may need an additional 5–10 minutes per pound compared to meat brought closer to room temperature before cooking. For food safety, do not leave raw meat out for more than two hours.
Brisket is a tough, collagen-heavy cut that requires long, slow cooking (around 50 minutes per pound) to break down connective tissue. Rib roasts are tender cuts that cook relatively quickly at about 20 minutes per pound.
This calculator is designed for oven roasting. Grilling and smoking use different temperatures, heat sources, and timing. For smoker estimates, check the Smoker Time calculator.
Estimate only. Results reflect your inputs and standard formulas. Double-check important decisions independently.