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REGULAR ROASTING QUESTIONS & ANSWERS
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook a
meat thermometer?
roast or poultry?
A.
Checking the finished internal temperature at the
A. It is not necessary to preheat your oven.
completion of cooking time is recommended
if
you
did not use the probe while cooking. Temperatures
Q.
When buying a roast, are there any special tips
that would help me cook it more evenly?
are
shown in the Regular Roasting Guide, For roasts
over
8
lbs., check with thermometer at half-hour
A. Yes. Buy a roast
as
even in thickness as possible,
intervals after half the
cooking
time has passed.
or buy rolled roasts,
Q. Why is my roast crumbling when I try to
carve it?
Q. Can I seal the sides of my foil
“tent”
when
roasting a turkey?
A.
Roasts are easier to slice if allowed to cool 10 to
A.
Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven.
unsealed allows the
air
to circulate
and
brown
Be sure to
cut
across the grain of the meat.
the meat.
REGULAR ROASTING
GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound
f’or
roasts under 5 pounds, more time for larger roasts).
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.
—
Type
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
Turkey
Turkey
Breast
Oven
Temperature
325°
325”
325°
325°
325°
325”
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well
Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes
per Pound
3 to 5 lbs.
6
to
8
lbs.
24–33
18–22
35-39
~~–~g
40-45
30-35
21-25
20–23
25-30
~4_~g
30–35 28–33
35-45
3040”
35–45
3040
17–20 minutes
per
DoLmd
(any
wei:bt)
3
to
5
Ibs.
Over 5 lbs.
35–40
30-35
10 to 15 Ibs. Over 15 Ibs.
18-25
15-20
3 to
3%
Ibs.
5Yl
to 9 lbs.
30-40
15-22
‘;:
For boneless rolled roasts over 6 inches thick, add 5
to
10 minutes per pound to times given
above.
Internal
Temperature
“F.
1
40”+”
160[”
I 700
140’’’1”
160[”
1700
1700
1700
1400
In breast
1 70”
In thigh
1800
In thigh:
1850–1 900
1700
‘tThe
U. S. Department of Agriculture says “Rare beef is popular. but
YOU
should
know
that cooking it to
only
140°F.
means
Sornc
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev, June 1985.)
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