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ROAST~G
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with
Q. Do I need to preheat
my
oven each time I cook
a meat thermometer? a roast or poultry?
A. Checking the finished internal temperature at
A.
It is not necessary
to preheat your oven.
the completion of cooking time
is
recommended.
Temperatures are shown in the Roasting Guide. For
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 pounds, check with thermometer at
half-
hour intervals after half the cooking time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can I seal the sides of my foil
“tent”
when
A. Roasts
are
easier to slice if allowed to cool 10 to
roasting a turkey?
20 minutes after removing them from the oven.
A. Sealing the foil will steam the meat. Leaving it
Be sure to cut across the grain of the meat.
unsealed allows the air to circulate and brown
the meat.
Frozen Roasts
Frozen roasts of beef,
ROAST~G
GUmE
pork, lamb, etc., can be started
without thawing, but
ailow
10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
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:
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.
2633
18-22
35-39 22-29
4W5
30-35
21-25 20-23
25-30 24-28
3b35
28-33
3545
3040
3545
3040
17-20 minutes per pound (any weight)
3 to 5
lbs.
Over 5 lbs.
3540
30-35
10 to 15 lbs. Over 15 lbs.
18-25
15-20
3 to
3%
lbs.
5%
to 9 lbs.
3040
15-22
*For boneless rolled roasts over 6 inches thick, add 5 to
10
minutes per pound to times given above.
Internal
Temperature
‘F.
140°t
160°
170°
140°t
160°
170°
170°
170°
140°
In breast
170°
In thigh
180°
In thigh:
185°–1900
170°
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.)
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