Why use this calculator
Undercooking meat is a food safety risk while overcooking ruins texture and flavour. This calculator gives you accurate cook times based on weight, meat type, and desired doneness.
How to use it
Enter the weight of the meat, select pounds or kilograms, choose the meat type and desired doneness. The calculator provides total cook time, rest time, and recommended oven temperature.
The formula
Total Cook Time = weight (lbs) * minutes per lb for chosen meat and doneness
Worked examples
5 lb chicken, well done
1 hr 40 min at 375°F, rest 10 minutes
3 lb beef roast, medium
1 hr 0 min at 325°F, rest 15 minutes
When people use it
- Planning holiday roasts like Thanksgiving turkey or Christmas ham
- Ensuring food safety with proper internal temperatures
- Timing multi-dish meals so everything finishes together
- Cooking unfamiliar cuts of meat with confidence
Tips
- Always use a meat thermometer to verify doneness rather than relying solely on time
- Let meat rest after cooking to allow juices to redistribute throughout
- Stuffed poultry takes longer to cook, add about 5 minutes per pound
- Start with room-temperature meat for more even cooking
Questions people ask
- Why is chicken only shown as well done?
- Chicken must always be cooked to well done (internal temperature of 165°F / 74°C) for food safety. Unlike beef, chicken should never be served rare or medium.
- Should I adjust time for bone-in vs boneless?
- Bone-in cuts take slightly longer as bones insulate the meat. Add roughly 5 minutes per pound for bone-in roasts compared to boneless.
- What internal temperatures correspond to doneness?
- Beef/lamb rare: 125°F (52°C), medium: 135°F (57°C), well done: 160°F (71°C). Poultry always: 165°F (74°C). Pork: 145°F (63°C) minimum.