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ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time
meat thermometer?
I cook a 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.
Temperatures are shown in the Roasting Guide
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
section. For roasts over 8 lbs., check with
thermometer at half-hour intervals after half
A. Yes. Buy a roast as even in thickness as possible,
the cooking time has passed.
or buy roiled roasts.
Q. Why is m~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.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per
Unthawed poultry often does not cook evenly.
pound additional time (10 minutes per pound for
Some commercial frozen poultry can be cooked
roasts under 5 pounds, more time for larger roasts).
successfully without thawing. Follow the directions
given on the package label.
Oven
Approximate Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature “F.
Meat
3 to 5
lbs.
6 to 8 Ibs.
Tender cuts; rib, high quality
325°
Rare:
24-33
18-22
140°–1500*
sirloin tip, rump or top round*
Medium:
35-39
22–29
150°–1600
Well Done:
40-45 30-35
170°–1850
Lamb leg or bone-in shoulder*
325°
Rare:
21-25
20-23
140”–150°t
Medium:
25-30
24-28
150°–1600
Well Done:
30-35 28-33
170°–1850
Veal shoulder, leg or loin*
325°
Well Done:
35-45
3040
170°–1800
Pork loin, rib or shoulder*
325°
Well Done:
3545
30-40
1700–1 80°
Ham, precooked
325°
To Warm:
17-20 minutes per pound (any weight) 115°–1200
Poultry
3 to 5 lbs.
Over 5 lbs.
Chicken or Duck
325°
Well Done:
35-40 30-35
185°–1900
Chicken pieces
350°
Well Done:
3540
185°–1900
10 to 15 lbs. Over 15 Ibs. In thigh:
Turkey 325°
Well Done: 18-25
15-20
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
TThe
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.)