🍗 Roast Cooking Time Calculator
Enter the weight and choose the meat to estimate the roasting time, with the safe internal temperature to cook to.
Approximate roasting time at 325°F
2 h 36 min
Cook to a safe internal temperature of 74°C / 165°F, always check with a thermometer.
Roasting time is estimated as weight × minutes-per-pound for the cut and oven temperature (e.g. an unstuffed turkey at 325 °F is about 13 min/lb). Times are guidelines, the real doneness test is the internal temperature (USDA safe minimums shown), since shape, starting temperature and oven accuracy all vary. Let roasts rest before carving. 🔒 In your browser.
How the roast cooking time calculator works
Roasting time is estimated as the weight times a minutes-per-pound figure for that cut and oven temperature, for example, an unstuffed turkey at 325 °F is about 13 minutes per pound. The tool converts kilograms to pounds if needed, applies the per-pound rate for your chosen meat, and shows the total time along with the USDA safe internal temperature to cook to.
Times are estimates, not guarantees, the reliable test of doneness is the internal temperature measured with a thermometer, because shape, bone, starting temperature (fridge-cold vs room-temp) and oven accuracy all shift the timing. Rest larger roasts before carving so the juices redistribute; the temperature also rises a few degrees during the rest.
Frequently asked questions
How long do you cook a turkey per pound?
About 13 minutes per pound for an unstuffed turkey at 325 °F, or roughly 15 min/lb if stuffed. A 12-lb unstuffed bird is around 2 hours 36 minutes, but always confirm 74 °C (165 °F) in the thickest part with a thermometer.
How do you calculate roasting time?
Multiply the weight by the minutes-per-pound for the cut and oven temperature. The tool has per-pound rates built in for common roasts and shows the total, but the internal temperature is the true doneness check.
What temperature should meat be cooked to?
USDA safe minimums: poultry 74 °C (165 °F); pork, beef, veal and lamb roasts 63 °C (145 °F) with a 3-minute rest; pre-cooked ham reheated to 60 °C (140 °F). Ground meats are higher. The tool shows the target for your chosen meat.
Should I use the oven timer or a thermometer?
A thermometer. Timing gets you close, but doneness depends on internal temperature, which varies with the roast's shape and your oven. Pull the roast at the target temp rather than at a set clock time.
Does a stuffed bird take longer?
Yes, the stuffing adds mass and slows heat reaching the centre, so a stuffed turkey needs roughly 15 min/lb versus 13 for unstuffed, and the stuffing itself must reach 74 °C (165 °F).