Roasting Time & Temperature Calculator

Avoid dry or undercooked meats. Enter the cut of meat, its weight, and your desired doneness to calculate total roasting duration and target internal pull temperatures.

Roast Cooking Calculator

Timings and pull temps for perfect results

Meat Type

Cut Style

Weight (lbs)

Doneness Level

Roasting Directives

Oven Temp:350°F (175°C)

Estimated Time:

Target Pull Temp:

Reminder: Resting meat for 10-15 minutes distributes moisture. Pull the meat 5°F below target, as carryover heat will finish cooking it.

Frequently Asked Questions

Carryover cooking is the process where meat continues to cook after being removed from heat. Large roasts can rise 5°F to 10°F during resting.

Resting allows muscle fibers to relax and reabsorb juices. Cutting meat immediately results in moisture loss and dry meat.

The USDA recommends cooking pork cuts to 145°F (63°C) followed by a 3-minute rest.

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