Roasting
Roasting is the method for cooking large, tender rack holds it out of the drippings, thus allowing
cuts of meat uncovered, without adding better heat circulation for even cooking. As the
moisture, fat on top of the roast melts, the meat is hasted
naturally, eliminating the need for additional
General Tips basting.
Most meats are roasted at 325°F. It is not
necessary to preheat the oven. Place the The cooking time is determined by the weight of
roasting pan on a rack which has been placed the meat and the desired doneness. For more
in either of the two lowest rack positions, accurate results, use a meat thermometer.
Insert it so the tip Is In the center of the
Use tender cuts of meat weighing three pounds thickest part of the meat. It should not touch
or more. Some good choices are: beef rib, rib fat or bone.
eye, top round, high quality tip and rump roast,
pork loin roast, veal and lamb leg, shoulder Remove the roast from the oven when the
roast and cured or smoked hams. thermometer registers approximately 5°F below
Season meat, ff desired, either before or after the doneness wanted. As the meat stands, the
roasting. Rub into the surface of the roast if temperature will rise.
added before cooking. For more information on Cooking
Place the meat fat-side-up on a rack in a poultrY, contact the USDA Meat /
shallow roasting pan, Placing the meat on a and Pou!try Hotline at 1-800,535,4555.
Roasting Chart (Thawed Meats Only)
== ,0F= Tim,
Beef
Rib Roast (cut-side-down) 4 to 8 325 ° 140 ° (rare) 25-30
160 Q(medium) 30-35
Rib Eye Roast 4 to 6 325 ° 140 ° (rare) 25-30
160 ° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400 ° 140 ° (rare) 20-25
Top Sirloin Roast 3 to 6 325 ° 140 ° (rare) 25-30
160 ° (mediuml 30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6 325 ° 160 ° 35-45
Shoulder Blade Roast 4 to 6 325 ° 160 ° 30-40
Loin Blade or Sirloin Roast 3 to 4 325 ° 160 ° 35-45
Ham, Half (fully cooked) 5 to 7 325 ° 140 ° 25-35
Ham, Half (cook-before-eating) 5 to 7 275 ° 160 ° 35-45
Lamb
Shoulder Roast, Boneless 3-1/2 to 5 325 ° 160 ° (medium) 35-40
170 ° (well) 40-45
Leg, Whole 5 to 7 325 ° 160 ° (medium) 30-35
170 ° (well) 35-40
Poultry
Turkey, unstuffed** 12 to 16 325 ° 180 °- 185 ° 18-20
16 to 20 325 ° 180 °- 185 ° 16-18
20 to 24 325 ° 180 ° - 185 ° 14-16
Turkey, Breast 3 to 8 325 ° 180 ° 30-40
Chicken, Fryer 2-1/2 to 3-1/2 375 ° 185 ° 20-24
Chicken, Roaster 4 to 6 375 ° 185 ° 20-25
* Cooking times are approximate and may vary depending on the shape of the roast.
** Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
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