Roast Time Calculator
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Perfect roast, every time
Pick your meat, enter the weight, choose doneness — get the roasting time, oven temp, safe internal temperature and when to start checking. Stuffed-bird adjustment included.
The golden rule
Cook to temperature, not time. Times get you close; the thermometer gets you perfect.
Frequently asked questions
Should I trust time or temperature?
Temperature — always. Times are estimates; a $15 probe thermometer is the difference between juicy and dry. Pull poultry at 165°F, beef at 145°F+ rest.
Why rest the meat?
Juices redistribute — cut too soon and they flood the board instead of staying in the meat. 20–30 min for big roasts, tented in foil.
Stuffed vs unstuffed — big difference?
Yes, about 15% longer, and the stuffing must hit 165°F too. Many chefs cook stuffing separately for food safety and crispiness.
Do I need to baste?
Not really — basting doesn't penetrate, it just cools the oven when you open it. A buttered cheesecloth or foil tent does more.