Posted in Preparing and Cooking Food
|
Turkey Size
|
In the Refrigerator
(Approximately 24 hours
for every 4-5 lbs.)
|
In Cold Water
(Approximately 30
minutes per lb.)
|
|---|
|
4 to 12 pounds
|
1 to 3 days
|
2 to 6 hours
|
|---|
|
12 to 16 pounds
|
3 to 4 days
|
6 to 8 hours
|
|---|
|
16 to 20 pounds
|
4 to 5 days
|
8 to 10 hours
|
|---|
|
20 to 24 pounds
|
5 to 6 days
|
10 to 12 hours
|
|---|
Posted in Preparing and Cooking Food
| Category | Cut | Weight per Pound | Minutes Per Pound |
|---|
| Smoked ham, cook-before-eating | Whole, bone in |
10 to 14 |
18 to 20 |
|---|
| Half, bone in |
5 to 7 |
22 to 25 |
|---|
| Shank or butt portion, bone in |
3 to 4 |
3 to 4 |
|---|
| Arm picnic shoulder, boneless |
5 to 8 |
30 to 35 |
|---|
| Shoulder roll (butt), boneless |
2 to 4 |
35 to 40 |
|---|
| Smoked ham, cooked | Whole, bone in |
10 to 14 |
15 to 18 |
|---|
| Half, bone in |
5 to 7 |
18 to 24 |
|---|
| Arm picnic shoulder, boneless |
5 to 8 |
25 to 30 |
|---|
| Canned ham, boneless |
3 to 10 |
15 to 20 |
|---|
| Vacuum packed, boneless |
6 to 12 |
10 to 15 |
|---|
| Spiral cut, whole or half |
7 to 9 |
10 to 18 |
|---|
| Fresh ham, uncooked | Whole leg, bone in |
12 to 16 |
22 to 26 |
|---|
| Whole leg, boneless |
10 to 14 |
24 to 28 |
|---|
| Half, bone in |
5 to 8 |
35 to 40 |
|---|
For country ham (dried, whole or half):
- Soak 4 to 12 hours in refrigerator.
- Cover with water, then boil 20 to 25 minutes per pound.
- Drain, glaze, and brown at 400 °F for 15 minutes.
Posted in Preparing and Cooking Food
If you prefer, you may choose to cook these meats and poultry to higher temperatures.
|
Category
|
Meat
|
Oven Temperature
(°F)
|
Timing (Approximate)
|
Safe Minimum Internal Temperature (°F)
|
Rest Time
|
|---|
|
Beef, fresh
|
rib roast, bone in
(4 to 6 pounds)
|
325
|
23 to 25 minutes per lb.
|
145
|
3 minutes
|
|---|
|
rib roast, boneless, rolled
(4 to 6 pounds)
|
325
|
28 to 33 minutes per lb.
|
145
|
3 minutes
|
|---|
|
round or rump roast
(2 ½ to 4 pounds)
|
325
|
30 to 35 minutes per lb.
|
145
|
3 minutes
|
|---|
|
tenderloin, whole
(4 to 6 pounds)
|
425
|
45 to 60 minutes total
|
145
|
3 minutes
|
|---|
|
Lamb, fresh
|
leg, bone in
(5 to 7 pounds)
|
325
|
20 to 25 minutes per lb.
|
145
|
3 minutes
|
|---|
|
leg, bone in
(7 to 9 pounds)
|
325
|
15 to 20 minutes per lb.
|
145
|
3 minutes
|
|---|
|
leg, boneless, rolled
(4 to 7 pounds)
|
325
|
25 to 30 minutes per lb.
|
145
|
3 minutes
|
|---|
|
Veal, fresh
|
shoulder roast, boneless
(3 to 5 pounds)
|
325
|
35 to 40 minutes per lb.
|
145
|
3 minutes
|
|---|
|
leg rump or round roast, boneless
(3 to 5 pounds)
|
325
|
35 to 40 minutes per lb.
|
145
|
3 minutes
|
|---|
|
Chicken, fresh
|
whole roasting hen
(5 to 7 pounds)
|
350
|
2 to 2 ¼ hours
|
165
|
None
|
|---|
|
breast, halves, bone-in
(6 to 8 ounces)
|
350
|
30 to 40 minutes
|
165
|
None
|
|---|
|
breast, halves, boneless
(4 ounces)
|
350
|
20 to 30 minutes
|
165
|
None
|
|---|
|
legs or thighs
(4 to 8 ounces)
|
350
|
40 to 50 minutes
|
165
|
None
|
|---|
|
Pork, fresh
Tip: When cooked to safe temperatures, fresh pork may still be pink inside – but it will be safe.
|
loin roast, bone-in or boneless
(2 to 5 pounds)
|
325
|
20 to 30 minutes per lb.
|
145
|
3 minutes
|
|---|
|
crown roast
(4 to 6 pounds)
|
325
|
20 to 30 minutes per lb.
|
145
|
3 minutes
|
|---|
|
tenderloin
(½ to 1 ½ pounds)
|
425
|
20 to 30 minutes total
|
145
|
3 minutes
|
|---|
|
Ham, smoked
|
fresh, cook-before-eating, bone-in, whole
(10 to 14 pounds)
|
325
|
18 to 20 minutes per lb.
|
145
|
3 minutes
|
|---|
|
fresh, cook-before-eating, bone-in, half
(5 to 7 pounds)
|
325
|
22 to 25 minutes per lb.
|
145
|
3 minutes
|
|---|
|
fully cooked, bone-in, whole
(10 to 14 pounds)
|
325
|
15 to 18 minutes per lb.
|
140
|
None
|
|---|
|
fully cooked, bone-in, half
(5 to 7 pounds)
|
325
|
18 to 24 minutes per lb.
|
140
|
None
|
|---|
|
fully cooked, spiral cut, whole or half
(7 to 9 pounds)
|
325
|
10 to 18 minutes per lb.
|
140
|
None
|
|---|
For country ham (dried, whole or half):
- Soak 4 to 12 hours in refrigerator.
- Cover with water, then boil 20 to 25 minutes per pound.
- Drain, glaze, and brown at 400 °F for 15 minutes.
Posted in Preparing and Cooking Food
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature. Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
Why the Rest Time is Important?
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
| Category | Food | Temperature (°F) | Rest Time |
|---|
| Ground Meat & Meat Mixtures |
Beef, Pork, Veal, Lamb |
160 |
None |
|---|
| Turkey, Chicken |
165 |
None |
| Fresh Beef, Veal, Lamb |
Steaks, roasts, chops |
145 |
3 minutes |
|---|
| Poultry |
Chicken & Turkey, whole |
165 |
None |
|---|
| Poultry breasts, roasts |
165 |
None |
| Poultry thighs, legs, wings |
165 |
None |
| Duck & Goose |
165 |
None |
| Stuffing (cooked alone or in bird) |
165 |
None |
| Pork and Ham |
Fresh pork |
145 |
3 minutes |
|---|
| Fresh ham (raw) |
145 |
3 minutes |
| Precooked ham (to reheat) |
140 |
None |
| Eggs & Egg Dishes |
Eggs |
Cook until yolk and white are firm |
None |
|---|
| Egg dishes |
160 |
None |
| Leftovers & Casseroles |
Leftovers |
165 |
None |
|---|
| Casseroles |
165 |
None |
| Seafood |
Fin Fish |
145 or cook until flesh is opaque and separates easily with a fork. |
None |
|---|
| Shrimp, lobster, and crabs |
Cook until flesh is pearly and opaque. |
None |
| Clams, oysters, and mussels |
Cook until shells open during cooking. |
None |
| Scallops |
Cook until flesh is milky white or opaque and firm. |
None |