ROASTING CHARTS

Cut	Weight(lbs)	Roasting Temperature	Doneness ( in degrees)	Roasting Time
Boneless Rump Roast	4-6 lbs.	325	150-170	1 1/2-2 1/2 hrs.
Eye Round Roast	2-3 lbs.	325	140 - Rare	1-1 3/4 hrs.
			160 - Medium	1 3/4-2 1/4 hrs.
			170 - Well-done	2 1/4-2 3/4 hrs.
Rib Roast	4-6 lbs.	325	140 - Rare	1 3/4-3 hrs.
			160 - Medium	2 1/4-3 3/4 hrs.
			170 - Well-done	2 3/4-4 1/4 hrs.
Tip Roast	3-5 lbs	325	140-170	1 3/4-3 1/4 hrs.
	6-8 lbs	325	140-170	3-4 1/2 hrs.
Top Round Roast	4-6 lbs.	325	140-170	1 1/2-3 hrs.

Pork

**Note** Pork should be cooked until juices run clear.

Cut	Weight(lbs)	Roasting Temperature	Doneness (in degrees)	Roasting Time
Boneless Top Loin Roast	Single Loin 2-4 lbs. .	325	160-170	1-1 1/4 hrs.
	Double Loin, tied 3-5 lbs.	325	160-170	1 3/4-2 1/2 hrs.
				.
Ribs	2-4 lbs.	350	170	1 1/4-1 1/2 hrs.
Tenderloin	3/4-1 lb.	425	160-170	25-35 mins.
Fully Cooked Ham - Boneless Half	4-6 lbs	350	140	1 1/4-2 1/2 hrs.
Boneless Portion	3-4 lbs.	350	140	1 1/2-2 1/4 hrs.
Fully Cooked Ham - Smoked Picnic	5-8 lbs	350	140	2-4 hrs.

 
 

Poultry

Type of Bird	Weight(lbs)	Roasting Temperature	Roasting Time
Chicken	2 1/2-3 lbs.	375	1-1 1/4 hrs.
	3 1/2-4 lbs.	375	1 1/4-1 3/4 hrs.
	4 1/2-5 lbs.	375	1 1/2-2 hrs.
Chicken - Whole Roaster	5-6 lbs	325	1 3/4-2 1/2 hrs.
Duck	3-5 lbs.	375	1 3/4-2 1/4 hrs.
Goose	7-8 lbs.	350	2-2 1/2 hrs.
	8-10 lbs.	350	2 1/2-3 hrs.
	10-12 lbs.	350	3-3 1/2 hrs.
Turkey - Unstuffed	6-8 lbs.	325	3-3 1/2 hrs.
	8-12 lbs.	325	3-4 hrs.
	12-16 lbs	325	4-5 hrs
	16-20 lbs.	325	4 1/4-5 hrs.
	20-24 lbs.	325	5-6 hrs.

**Note** Stuffed Turkeys usually require 30-45 minutes more roasting time.

 
 

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