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Meat and Poultry Charts

Raw meat and poultry should always be cooked to a safe minimum internal temperature. When roasting meat and poultry, use an oven temperature no lower than 325 °F. Use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. Explore the charts below to learn how to get great results every time you cook.

Beef, Lamb, and Veal Roasting Chart

Tipo Horno a °F Tiempo Minimum Internal Temperature
and Rest Time
Carne de res
Rib roast, bone-in
4-6 lb
325 23 to 25 min/lb.
145 °F y dejar reposar al menos 3 minutos
Rib roast, boneless
4-6 lb
325 Add 5-8 min/lb. to times above
Round or Rump Roast
2 ½ to 4 lbs.
325 30 to 35 min/lb.
Tenderloin roast, whole
4-6 lb
425 de 45 a 60 minutos en total
Carne de cordero
Leg, bone-in
5-7 lb
325 20 to 25 min/lb.
145 °F y dejar reposar al menos 3 minutos
Leg, boneless
4-7 lb
325 20 to 25 min/lb.
Shoulder roast
3-4 lb
325 20 to 30 min/lb.
Carne de ternera
Rib Roast 4 to 5 lbs. 325 25 to 27 min/lb.
145 °F y dejar reposar al menos 3 minutos
Loin
3-4 lb
325 34 to 36 min/lb.

Poultry Charts

Poultry Roasting Chart

The times shown below are for unstuffed poultry. Agregue de 15 a 30 minutos para carnes de aves rellenas. La temperatura interna debería llegar a los 165ºF en el centro del relleno.

Tipo Horno a °F Tiempo Minimum Internal Temperature
and Rest Time
Chicken, whole
3 to 4 lbs 5 to 7 lbs.
350 1 ¼ to 1 ½ hours 2 to 2 ¼ hours
165 °F

Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.
Capon, whole
4-8 lb
350 De 2 a 3 horas
Cornish hen, whole
18 to 24 oz.
350 de 50 a 60 minutos
Duck, whole 4 to 6 lbs. 350 30 a 35 min./lb
Duck, legs or thighs 325 1 ¼ to 1 ½ hours
Young goose, whole 8 to 12 lbs. 325 2 ½ to 3 hours
Young goose, pieces or cut up 325 2 hrs.

Turkey Roasting Time by Size

The following times are based on an oven setting of 325 °F. A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Tamaño del pavo Sin relleno Con relleno
4 to 6 lbs. (breast) 1 1/2-2 1/4 horas En general, no aplicable
6 to 8 lbs. (breast) 2 1/4-3 1/4 horas 3-3 1/2 horas
8-12 lb 2 3/4-3 horas 3-3 1/2 horas
12-14 lb 3-3 3/4 horas 3 1/2-4 horas
14-18 lb 3 3/4-4 1/4 horas 4-4 1/4 horas
18-20 lb 4 1/4-4 1/2 horas 4 1/4-4 3/4 horas
20-24 lb 4 1/2-5 horas 4 3/4-5 1/4 horas

Turkey Thawing Time

You can thaw turkey in a refrigerator set to 40 °F or below for approximately 24 hours for every 4 to 5 pounds. Allow about 30 minutes per pound for cold water thawing, changing the water every 30 minutes until the turkey is thawed. A turkey thawed in cold water should be cooked immediately.

Tamaño del pavo Thaw in Refrigerator Thaw in Cold Water
4-12 lb De 1 a 3 días De 2 a 6 horas
12-16 lb De 3 a 4 días De 6 a 8 horas
16-20 lb De 4 a 5 días De 8 a 10 horas
20-24 lb De 5 a 6 días De 10 a 12 horas

Pork Charts

Pork Roasting Chart

Tipo Horno a °F Tiempo Minimum Internal Temperature
and Rest Time
Fresh Pork
Loin roast, bone-in or boneless
2-5 lb
350 20 min/lb. 145 °F y dejar reposar al menos 3 minutos
Crown roast
10 lbs.
350 12 min/lb.
Tenderloin
½ to 1 ½ lbs.
425-450 de 20 a 27 minutos en total
Boston Butt 3 to 6 lbs. 350 45 min./lb.
Ribs 2 to 4 lbs. 350 1 ½ to 2 hours (or until fork tender)

Gráfico de cocción del jamón

Set oven temperature to 325 °F.

Tipo Corte Weight (lbs.) Min/Lb Minimum Internal Temperature
and Rest Time
Smoked, cook before eating Whole, bone-in De 10 a 14 De 18 a 20 145 °F y dejar reposar al menos 3 minutos
Half, bone-in De 5 a 7 De 22 a 25
Shank or butt portion, bone-in De 3 a 4 De 35 a 40
Paleta, sin hueso De 5 a 8 De 30 a 35
Paleta (trasera), sin hueso De 2 a 4 De 35 a 40
Smoked ham, cooked Entero, con hueso De 10 a 14 De 15 a 18 Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F
Mitad, con hueso De 5 a 7 De 18 a 24
Paleta, sin hueso De 5 a 8 De 25 a 30
Jamón enlatado, sin hueso De 3 a 10 De 15 a 20
Envasado al vacío, sin hueso De 6 a 12 De 10 a 15
Corte en espiral, entero o mitad De 7 a 9 De 10 a 18
Fresh ham, uncooked Pata entera, con hueso De 12 a 16 De 22 a 26 145 °F y dejar reposar al menos 3 minutos
Pierna entera, sin hueso De 10 a 14 De 24 a 28
Mitad, con hueso De 5 a 8 De 35 a 40
Country ham
(whole, or half)
  1. Dejar en el refrigerador de 4 a 12 horas.
  2. Cubrir con agua, luego hervir de 20 a 25 minutos por libra.
  3. Escurrir, glasear y dorar a 400 °F durante 15 minutos.
 
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