🍗 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).