By CalcMesh Editorial · Reviewed against primary-source formulas

Cooking Time Calculator

Estimate cooking time, target internal temperature, and rest time for meats and poultry.

Meat Type

Weight

lbs

Cooking Method

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

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.

Cooking Times, Calibrated

USDA FSIS safe minimum internal temperatures are non-negotiable: poultry 165°F, ground beef/pork 160°F, steaks/chops 145°F (+3 min rest), fish 145°F. The 2022 USDA Food Safety Survey found 32% of Americans cook poultry to 'visual doneness' rather than temperature, a practice associated with 1.4 million foodborne illnesses per year from Salmonella and Campylobacter alone.

Roast timing scales sub-linearly with weight. A 5-lb beef roast takes 90 minutes at 325°F (18 min/lb), but a 10-lb roast takes only 140-150 minutes (14-15 min/lb) — larger masses retain heat better and need less time per pound. Cook's Illustrated's roast-timing tests across 14 cuts confirmed 15-20 min/lb at 325°F for medium-rare as the general rule, with carry-over cooking adding 5-10°F during 15-minute rest.

Reverse-sear and sous-vide methods are changing home kitchens. A 2023 Anova consumer survey found sous-vide ownership jumped from 4% of U.S. kitchens in 2015 to 19% in 2023. Sous-vide's key advantage: the protein cannot overcook because water temperature equals target doneness. A 1.5-inch ribeye at 130°F for 90 minutes produces consistent medium-rare from edge to edge — something a pan sear produces only in roughly 60% of attempts per ATK testing.

Sources: USDA FSIS internal-temperature guide, USDA Food Safety Survey 2022, Anova 2023 consumer data

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.