🍗 Roast Timer Calculator

Cooking times by weight for turkey, chicken, beef, lamb & pork — with resting times

kg

Roasting Guide

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total cooking time
Oven Temperature—
Internal Temperature Target—
Resting Time—
⚠️ Always verify doneness with a meat thermometer — especially poultry and pork, which must reach safe internal temperatures. Times are guides only.

Roasting Rules of Thumb (per kg)

  • Chicken: 45 min/kg + 20 min at 180°C fan. Internal temp 75°C.
  • Turkey: 35–40 min/kg at 160°C fan (under 4.5kg: 45 min/kg). Internal 75°C.
  • Beef rare: 20 min/kg + 20 min at 180°C fan. Internal 50–55°C.
  • Beef medium: 25 min/kg + 25 min. Internal 60°C.
  • Lamb pink: 25 min/kg + 25 min. Internal 60°C.
  • Pork: 35 min/kg + 35 min. Internal 70°C minimum.

Why Resting Matters

Resting allows juices to redistribute through the meat. Skipping it means juices flood out when carving, leaving meat drier. Rest chicken 15 minutes, large turkeys up to 45 minutes (loosely covered with foil), and beef joints 20–30 minutes.

Food Safety

The Food Standards Agency recommends poultry reaches 75°C at the thickest part. Use a digital probe thermometer — they cost a few pounds and remove all guesswork.