Calculate precise cooking times for beef, pork, chicken, turkey, and lamb. Get recommended temperatures, rest times, and safety guidelines.
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Take the guesswork out of cooking meat. Our calculator provides accurate cooking times based on weight, meat type, desired doneness, and cooking method.
Cooking time depends on meat weight, thickness, starting temperature, and desired internal temperature. Our calculator uses USDA guidelines and culinary standards to estimate cooking times for various methods.
Basic Cooking Time
A cook calculates how long a turkey or roast needs by weight to be ready when guests arrive
A cook adjusts cooking time to hit rare, medium, or well-done for a specific cut of meat
A cook recalculates roasting time after switching the oven to a higher or lower temperature
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Ensure meat reaches safe internal temperatures.
Hit your preferred doneness level consistently.
Know exactly when to start cooking for dinner time.
Absolutely! Times are estimates. Always verify doneness with an instant-read thermometer inserted into the thickest part of the meat, avoiding bone.
Resting allows juices to redistribute throughout the meat. Cutting too early causes juice loss. Large roasts can rise 5-10°F during rest.
USDA recommends 145°F for whole cuts of beef, pork, and lamb with 3-minute rest. Poultry must reach 165°F. Ground meat should reach 160°F.
After you take meat off the heat, residual heat keeps cooking it: the internal temperature usually climbs another 3–5°F on small cuts and up to 10°F on large roasts while it rests. Pull it a few degrees below your target so it finishes right.