Cooking Time Calculator

Estimate roasting and baking times by weight — for chicken, beef, turkey, pork and more.

How to Use This Calculator

Choose the type of meat, enter its weight in pounds, and set your target internal temperature. You get an estimated total cook time plus a reminder of the safe minimum.

Poultry (chicken, turkey) must reach 165°F inside.
Beef and lamb are safe at 145°F, then rest for 3 minutes.
Pork is safe at 145°F for whole cuts.

Frequently Asked Questions

Is time or temperature more important?

Temperature. The timer is a guide; the only reliable way to know food is safe is a thermometer in the thickest part, away from bone.

Why does a stuffed turkey take longer?

Stuffed birds take about 15 min/lb because the dense filling slows heating. Cook stuffing to 165°F too.

What is resting time?

After roasting, let large cuts rest 10–15 minutes under foil. The internal temperature rises 5–10°F and juices redistribute.

What's the safe temperature for leftovers?

Reheat leftovers to 165°F. Keep cooked food above 140°F while holding it out.

Practical Example

A 12 lb turkey at 13 min/lb:

Estimated time: 12 × 13 = 156 minutes (2 h 36 m).
Target internal temperature: 165°F in the thigh.
Let it rest 15–30 minutes before carving.

What Your Results Mean

Estimated time — the total cook time at the listed oven temperature.
Internal temperature — the safety checkpoint your thermometer measures.
Resting — time off-heat; carryover cooking finishes the job.