Estimate roast and bake times from meat type, weight, and doneness using classic minutes-per-pound tables.
Meat — Value for meat. Provide accurate numbers for a reliable Estimated Time. Example: whole-chicken.
Weight — Your body weight. Measure consistently without heavy clothing; accuracy directly affects the result. Example: 5.
Weight Unit — Your body weight. Measure consistently without heavy clothing; accuracy directly affects the result. Example: lb.
Used for beef and lamb roasts; chicken, turkey, pork, and fish always cook to safe minimum temperatures.
Estimated Time
1 hr 40 min
Estimated Time — Calculated outcome. Derived from your inputs via the displayed formula; use to plan.
Total Minutes
100 min
Total Minutes — Calculated outcome min. Derived from your inputs via the displayed formula; use to plan.
Oven Temperature
375 °F
Oven Temperature — Calculated outcome °F. Derived from your inputs via the displayed formula; use to plan.
Oven Temperature
191 °C
Oven Temperature — Calculated outcome °C. Derived from your inputs via the displayed formula; use to plan.
How to Check
Roast until the breast reaches 165°F (74°C); rest 10 minutes before carving.
How to Check — Calculated outcome. Derived from your inputs via the displayed formula; use to plan.
What this means
The minutes-per-pound rate varies by meat and, for beef and lamb, by desired doneness. Whole chicken runs ~20 min/lb, turkey ~14 min/lb, and beef or lamb roast ~20–30 min/lb depending on doneness. Always confirm with a thermometer inserted into the thickest part — the recommended internal temperature is the real saf...
Most roasts cook predictably by weight: a classic minutes-per-pound rate plus a target internal temperature. Enter the meat and weight and this tool returns a starting estimate and the temperature to check for.
Formula
time = weight (lb) × minutes per pound
Worked examples
FAQ
Is the time per pound the same for a 5 lb and a 20 lb roast?
Approximately — larger roasts take more total time, and the per-pound rate is a convenient starting estimate. A thermometer is always the final authority.
What if I cook from frozen or stuffed?
Frozen birds and stuffed poultry take meaningfully longer (50%+ and 15–30 minutes more respectively). Use a thermometer and cook until the center reaches the safe internal temperature.