Meat roasting guide

Meat	Oven Temp	Time per lb	Safe Internal Temp (USDA)
Chicken (whole)	375°F / 190°C	20 min/lb	165°F / 74°C
Turkey (unstuffed)	325°F / 165°C	15–20 min/lb	165°F / 74°C
Beef roast (medium)	325°F / 165°C	20–25 min/lb	145°F / 63°C
Pork loin	350°F / 175°C	20 min/lb	145°F / 63°C
Leg of lamb (medium)	325°F / 165°C	25–30 min/lb	145°F / 63°C

The carry-over rule

Remove roasts from the oven when the internal temperature is 5–10°F (3–6°C) below your target. The temperature continues rising during the rest period. Resting allows juices to redistribute - skip it and the juices flood the cutting board instead of the meat.

Small cuts (chicken breasts, pork chops): rest 5 minutes
Medium roasts (1–3 lb): rest 10–15 minutes
Large roasts (turkey, prime rib): rest 20–30 minutes

Oven thermometer accuracy

Consumer ovens are notoriously inaccurate — calibration errors of ±25°F (±14°C) are common. Convection ovens circulate hot air and typically run 25°F (14°C) hotter than their set temperature relative to a conventional oven. An oven thermometer (typically $10–15) is the single most impactful kitchen tool for consistent roasting results. Always place it in the center of the oven, away from walls.

Stuffed poultry

Stuffed whole poultry requires significantly longer cooking time. Add 30–45 minutes to the estimated time for an unstuffed bird of the same weight. The critical temperature to verify is the stuffing center, which must reach 165°F (74°C) to be safe. USDA recommends cooking stuffing separately to avoid undercooking it while protecting the breast from drying out.

Basting and foil tent

Despite popular belief, basting does not improve meat moisture — the basting liquid does not penetrate the surface and only adds color. A more effective technique is a foil tent: loosely drape foil over the top of the roast during the final 30 minutes of cooking to slow surface browning while the center finishes cooking. Remove the foil entirely for the last 10 minutes if you want maximum skin crispness.