24
ROASTING
(continued)
Questions and 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.
Temperatures are shown in the Roasting Guide
section. For roasts over 8 pounds, 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.
ROASTING GUIDE
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 for
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.
Oven
Approximate Roasting Time
Internal
Type
Temperature
Doneness
in Minutes per Pound
Temperature °F.
Meat
3 to 5 lbs.
6 to 8 lbs.
Tender cuts; rib, high quality
325°
Rare:
24–33
18–22
140°–150°†
sirloin tip, rump or top round*
Medium:
35–39
22–29
150°–160°
Well Done:
40–45
30–35
170°–185°
Lamb leg or bone-in shoulder*
325°
Rare:
21–25
20–23
140°–150°†
Medium:
25–30
24–28
150°–160°
Well Done:
30–35
28–33
170°–185°
Veal shoulder, leg or loin*
325°
Well Done:
35–45
30–40
170°–180°
Pork loin, rib or shoulder*
325°
Well Done:
35–45
30–40
170°–180°
Ham, precooked
325°
To Warm:
17–20 minutes per pound (any weight)
115°–125°
Poultry
3 to 5 lbs.
Over 5 lbs.
Chicken or Duck
325°
Well Done:
35–40
30–35
185°–190°
Chicken pieces
350°
Well Done:
35–40
185°–190°
10 to 15 lbs.
Over 15 lbs.
In thigh:
Turkey
325°
Well Done:
18–25
15–20
185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The 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.)
