Cook Time By Weight Calculator

Estimate roast / turkey / chicken / ham cook time per USDA weight × min/lb table.

Inputs

Result

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How to use this calculator

  • Enter weight in pounds.
  • Pick item.
  • Use as planning estimate; verify with internal temp.

About this calculator

Cook-time-by-weight rules of thumb come from USDA: 15 min/lb for unstuffed turkey at 325°F, 20 min/lb for medium beef roast, 25 min/lb for pork loin. These are rough — final doneness is determined by internal temp (165°F poultry, 145°F pork/medium beef). Use min/lb to set timer expectations and pull schedule; use a probe thermometer for actual doneness. Always rest meat 10-30 min after cooking — internal temp continues rising 5-10°F during the rest.

Frequently asked

Why does stuffed turkey take longer?+
Stuffing absorbs heat, slowing the inner cavity from reaching safe temp. Add 3 min/lb for stuffed.
Should I rely on time alone?+
No — always probe. A 12 lb turkey can vary ±30 min based on starting temp and oven calibration.
What about brining?+
Brined poultry cooks 5-10% faster (water content alters thermal mass). Adjust expectations slightly down.
Is convection faster?+
Yes — drop temp 25°F (or shorten time 10-25%) on a convection setting. Don't double-count both.
Why does USDA recommend 165°F?+
Salmonella in poultry dies in <1 sec at 165°F. Lower temps held longer also work (e.g. 150°F for 3 min) but are harder to verify at home.

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