Cooking Time Calculator: How to Calculate Perfect Cooking Times for Turkey, Chicken, Roasts, and More

Getting the cooking time right is the difference between a perfectly juicy roast and a dried-out disappointment. Whether you are roasting a Thanksgiving turkey, baking chicken breasts for meal prep, or slow-cooking a beef roast for Sunday dinner, knowing the exact time based on weight and temperature saves you from guesswork and food safety risks. The Cooking Time Calculator at Today Calculator does the math for you instantly.

Standard Cooking Times by Meat Type

These are the standard roasting times at 350°F (175°C). Always use a meat thermometer to verify doneness — time estimates are guidelines, not guarantees.

Meat	Weight	Minutes per Pound	Total Time (350°F)	Safe Internal Temp
Turkey (unstuffed)	10–18 lb	13 min/lb	2–4 hours	165°F (74°C)
Turkey (stuffed)	10–18 lb	15 min/lb	2.5–4.5 hours	165°F (stuffing)
Chicken (whole)	3–8 lb	20 min/lb	1–2.5 hours	165°F (thigh)
Chicken breast (boneless)	6–8 oz each	22–26 min total	22–26 min	165°F
Beef roast (medium rare)	3–6 lb	15 min/lb	45–90 min	135°F (57°C)
Beef roast (medium)	3–6 lb	17 min/lb	51–102 min	145°F (63°C)
Pork loin roast	2–5 lb	20–25 min/lb	40 min–2 hours	145°F (63°C)
Leg of lamb	5–8 lb	20 min/lb	1.5–2.5 hours	145°F (medium)

How Temperature Affects Cooking Time

Temperature	Effect on a 5 lb Chicken	Best For
325°F (163°C)	~1 hr 45 min, very moist	Large roasts, bone-in cuts
350°F (175°C)	~1 hr 30 min, standard	All-purpose roasting
375°F (190°C)	~1 hr 15 min, crispy skin	Chicken, smaller cuts
400°F (204°C)	~1 hr, very crispy	Chicken thighs, drumsticks
450°F (232°C)	~50 min, charred exterior risk	Quick sear + finish

Essential Roasting Tips

• Rest before carving: Let meat rest for 10–20 minutes (depending on size) after cooking. This allows juices to redistribute — cutting too early loses moisture.
• Tent with foil: If the surface browns too quickly, loosely cover with foil. Do not wrap tightly — you want steam to escape.
• Use a probe thermometer: Insert into the thickest part, avoiding bone. Digital probe thermometers with oven-safe cables let you monitor without opening the door.
• Account for carryover cooking: Meat temperature rises 5–10°F (3–5°C) after removal from the oven. Pull it out 5°F below your target temp.
• Brine for moisture: A 6–12 hour brine (wet or dry) before roasting dramatically improves moisture retention and flavor penetration.

For instant cooking time calculations based on weight, meat type, and desired doneness, use the free Cooking Time Calculator — accurate estimates for turkey, chicken, beef, pork, lamb, and more.