⏲️ Cooking Time Calculator
Pick your meat, enter the weight, and choose how well done you like it to see the roasting time, resting time, and oven temperature — no more guesswork over the Sunday roast.
🍗 Time Your Roast
What is a Cooking Time Calculator?
It turns the classic “minutes per pound” rule of thumb into an instant answer. Enter the meat and its weight and it works out how long to roast it, layers on a resting time, and reminds you of the oven temperature that suits that cut — so a roast that used to take mental arithmetic takes one tap.
Use it to plan when to put dinner in so it's ready on time, to size up an unfamiliar joint, or to double-check a recipe. Remember these are guidelines: the only sure test of doneness is internal temperature, so keep an instant-read thermometer to hand.
❓ Frequently Asked Questions
How does the cooking time calculator work?
Choose your meat, enter its weight in pounds, and (for beef and lamb) pick how well done you want it. It multiplies the weight by a conventional roasting rate in minutes per pound to give the roasting time, adds a resting period, and shows the recommended oven temperature — so you get the total time from oven to table.
Should I still use a meat thermometer?
Yes — always. These are guideline times based on average joints. The only reliable test of doneness is internal temperature: 165°F for poultry, and your target for beef and lamb (about 135°F medium). Oven calibration, joint shape, bone, and how cold the meat was starting all shift the real time, so check with an instant-read thermometer before serving.
Why does the meat need to rest before carving?
Resting lets the juices redistribute through the meat instead of running out the moment you cut it, giving a juicier, more evenly cooked result. The calculator adds a rest of about 15 minutes for chicken and 20 for larger roasts. Tent it loosely with foil while it rests.
Do I go by the raw or stuffed weight for a turkey?
Use the total weight going into the oven, including any stuffing, since stuffing adds mass the oven has to heat through. Stuffed birds take longer, so lean toward the upper end of the estimate and confirm both the meat and the center of the stuffing reach a safe temperature.