Cooking Time Calculator
Roasting time, oven temp, and target internal temperature by weight
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Quick summary
Choose the meat, enter its weight, and (for red meat) pick a doneness — the calculator returns an estimated roasting time, oven temperature, safe target internal temperature, and rest time. A 14-lb turkey at 325°F runs about 3.5 hours to 165°F. Time is only a guide: always confirm with a meat thermometer, since ovens, stuffing, and starting temperature all shift the real time.
Reviewed by Simple Calculators TeamLast reviewed
How to use this calculator
- Enter the inputs requested by the calculator.
- Choose the units or options that match your situation and review the assumptions.
- Run or update the calculation to see the result.
- Review the result, breakdown, and formulas shown on the page.
- Check the inputs, units, dates, and limitations before saving or sharing the result.
Frequently asked questions
How long do I cook a turkey?
Roughly 15 minutes per pound at 325°F for an unstuffed bird — so a 14-lb turkey is about 3.5 hours — cooked to an internal temperature of 165°F in the thickest part of the thigh. Stuffed birds take longer. Always verify with a thermometer rather than the clock.
What internal temperature should meat reach?
Poultry to 165°F; ground meats to 160°F; whole cuts of beef, pork, and lamb to at least 145°F with a 3-minute rest (USDA). For beef and lamb, 125°F is rare and 160°F is well done. This calculator shows the target for your choice.
Why does my roast take longer than the calculator says?
Per-pound guides assume a fully thawed roast at fridge temperature in a calibrated oven. A cold-from-the-freezer center, a stuffed cavity, an oven that runs cool, or frequent door-opening all add time. Use the estimate to plan, then cook to temperature.
Do I need to rest the meat?
Yes — resting lets juices redistribute so they don't run out when you carve. The calculator suggests a rest time (10–20 minutes depending on size); tent loosely with foil. Internal temperature also rises a few degrees during the rest ('carryover cooking').
Key terms
- Internal Temperature
- The doneness/safety measure taken at the thickest part with a thermometer.
- Carryover Cooking
- The few degrees a roast keeps rising while resting after it leaves the oven.
- Resting
- Letting cooked meat sit before carving so juices redistribute.
Methodology, sources & limitations
This page shows the formula, assumptions, and limitations used for this estimate. Rates, thresholds, and other time-sensitive inputs can change, so verify them against the relevant official source before relying on a result.
For our review approach and the primary sources we consult, see the methodology and source policy. If you spot an outdated figure or formula, please contact us with a correction.