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REGULAR ROASTING QUESTIONS & ANSWERS
Q. Is it necessary to check for doneness with a
meat thermometer?
A.
Checking the finished internal temperature at the
completion of cooking time is recommended if you
did not use the probe while cooking. Temperatures
are shown in the Regular Roasting Guide. For roasts
over 8 lbs., check with thermometer at half-hour
intervals after half the cooking time has passed.
Q. Why is my roast crumbling when
I
try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A.
It
is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
REGULAR ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per
pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
mue
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over
t
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
lches
thick,
adl
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5
lbs.
6 to 8
lbs.
24-33
18-22
35-39 22-29
40-45 30-35
21–25
20-23
25-30
24–28
3&35
28-33
35-45
30-40
3545
30-40
17-20 minutes per pound (any weight)
3 to 5 lbs.
Over 5 lbs.
3540
30-35
35-40
10 to 15 lbs.
Over 15 lbs.
18-25
15-20
Internal
Temperature “F.
140°-1500t
150°-1600
170°–1850
140°-15007
150°–1600
170°-1850
170°-1800
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
j
to 10 minutes per pound to times given above.
fThe
U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
140”F.
means
some food poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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