Cooking calculator

Cooking Time Calculator, Meat & Poultry by Weight, Method & Safe Temp

Estimate cooking times for turkey, chicken, beef, pork, and lamb by weight and method. Includes safe internal temperatures and resting time guidance.

Published by · Reviewed against primary-source formulas

lbs

Estimated Time

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Total cooking time

Target Temp

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Internal temperature

Rest Time

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Before carving

Safe Internal Temperatures (USDA)

Meat Min. Internal Temp Rest Time
Poultry (chicken, turkey) 165°F (74°C) 10-20 min
Ground meats 160°F (71°C) 3-5 min
Beef / Lamb (medium-rare) 145°F (63°C) 15-20 min
Pork 145°F (63°C) 10-15 min
Ham (pre-cooked, reheating) 140°F (60°C) 10-15 min

How CalcMesh estimates cooking time

Roasting and baking times scale with weight and target doneness. According to the U.S. Department of Agriculture, poultry must reach a safe internal temperature of 165°F (74°C) and whole cuts of beef, pork and lamb at least 145°F (63°C) with a three-minute rest.

We estimate time from your weight and method, but a calibrated meat thermometer remains the only reliable doneness check; the per-protein assumptions we use are listed in our methodology.

Cooking Time Guide

Internal Temperature Chart

The USDA recommends these minimum safe internal temperatures:

  • Rare beef/lamb: 125°F (52°C) – not USDA recommended
  • Medium-rare: 135°F (57°C)
  • Medium: 145°F (63°C) – USDA minimum for whole cuts
  • Medium-well: 155°F (68°C)
  • Well-done: 165°F (74°C)
  • All poultry: 165°F (74°C)

Resting Times

Resting lets juices redistribute for a more tender result:

  • Whole turkey: 20-30 minutes (tent with foil)
  • Whole chicken: 10-15 minutes
  • Large roasts (5+ lbs): 15-20 minutes
  • Steaks and chops: 5-10 minutes
  • Small cuts: 3-5 minutes

Food Safety Reminders

  • Always use an instant-read meat thermometer
  • Insert thermometer into the thickest part, avoiding bone
  • Do not leave raw meat at room temperature for more than 2 hours
  • Thaw frozen meat in the refrigerator, not on the counter

Disclaimer: These are estimates for planning purposes. Always verify doneness with a meat thermometer for food safety.

Methodology & Assumptions

This calculator implements standard formulas drawn from primary-source authorities. Values are point-in-time estimates; consult a licensed professional for high-stakes decisions. See the per-input definitions and source citations below.

How this works

Computations are deterministic and run client-side, no inputs leave your browser. Formulas are derived from standard published formulas for the calculator's domain (mortgage, taxes, energy, conversions, etc.). When the underlying agency publishes updated rates or thresholds we refresh defaults and update the page's lastmod timestamp.

Frequently Asked Questions

How accurate are estimated cooking times?
Cooking time estimates are guidelines based on weight and method. Actual times vary depending on oven accuracy, starting temperature of the meat (fridge-cold vs room temperature), bone-in vs boneless cuts, and individual oven differences. Always use an instant-read meat thermometer to verify doneness rather than relying solely on time.
Why is resting time important after cooking?
Resting allows the internal juices to redistribute throughout the meat. During cooking, juices are driven toward the center by heat. Cutting immediately causes juices to flow out, leaving the meat dry. Resting for the recommended time results in juicier, more evenly flavored meat. The internal temperature also continues to rise 5-10°F during resting.
Should I cook meat at room temperature or from the fridge?
Letting large cuts (roasts, whole birds) sit at room temperature for 30-60 minutes before cooking promotes more even cooking. A cold center takes longer to reach target temperature, potentially overcooking the outside. However, for food safety, do not leave meat out for more than 2 hours.
What is carryover cooking?
Carryover cooking is the continued rise in internal temperature after meat is removed from the heat source. Large roasts can rise 5-15°F after removal. For this reason, many chefs remove meat 5-10°F below the target internal temperature. Smaller cuts have less carryover than large roasts.

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This page identifies the inputs, method, and limitations behind its estimates. Calculator outputs are not professional advice and should be checked against the relevant primary source for a consequential decision. This calculator's formula and defaults are drawn from standard published sources for its domain, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error.

Inputs, defaults, and authoritative sources
Input Default Source / authority
All inputs Domain-typical defaults Editorial methodology, CalcMesh 2026