Cook Time Calculator by Weight
Cooking time scales with weight, but not linearly. A 20-lb turkey does not take twice as long as a 10-lb turkey because heat penetrates from all sides. This calculator uses per-pound timing formulas calibrated for each cut. Select your meat, enter the weight, and get the adjusted cook time. All temperatures are USDA-verified safe minimums. Meat loses 25-30% of its weight during cooking, so a 5-lb raw roast yields roughly 3.5 lbs cooked.
Weight Calculator
Estimated Cook Time
Oven Temp ?
325°F
Safe Internal Temp ?
165°F
Rate ?
13-15 min/lb
Always verify doneness with an instant-read thermometer. Weight-based estimates are guidelines.
Cooking Time by Weight Reference Chart
| Meat | Oven Temp ? | Min/lb ? | Safe Temp ? |
|---|---|---|---|
| Turkey (whole, unstuffed) | 325°F | 13-15 | 165°F |
| Turkey (whole, stuffed) | 325°F | 15-17 | 165°F |
| Turkey Breast (bone-in) | 325°F | 20-25 | 165°F |
| Chicken (whole) | 350°F | 15-20 | 165°F |
| Chicken (spatchcocked) | 425°F | 10-13 | 165°F |
| Cornish Hen | 375°F | 30-40 | 165°F |
| Duck (whole) | 350°F | 20-25 | 165°F |
| Beef Rib Roast (bone-in) | 350°F | 15-18 | 145°F |
| Beef Rib Roast (boneless) | 350°F | 18-22 | 145°F |
| Beef Tenderloin (whole) | 425°F | 10-14 | 145°F |
| Beef Chuck Roast | 300°F | 45-55 | 145°F |
| Beef Brisket | 250°F | 60-75 | 145°F |
| Tri-Tip | 425°F | 12-16 | 145°F |
| Meatloaf | 350°F | 25-35 | 160°F |
| Pork Loin Roast | 350°F | 20-25 | 145°F |
| Pork Shoulder (pulled pork) | 250°F | 60-90 | 145°F |
| Pork Tenderloin | 400°F | 15-20 | 145°F |
| Rack of Pork | 375°F | 18-22 | 145°F |
| Baby Back Ribs | 275°F | 48-60 | 145°F |
| Ham (bone-in, pre-cooked) | 325°F | 15-18 | 140°F |
| Ham (boneless, pre-cooked) | 325°F | 12-15 | 140°F |
| Ham (raw, bone-in) | 325°F | 18-22 | 145°F |
| Lamb Leg (bone-in) | 325°F | 20-25 | 145°F |
| Lamb Leg (boneless) | 325°F | 17-22 | 145°F |
| Lamb Shoulder | 325°F | 25-30 | 145°F |
| Rack of Lamb | 450°F | 12-15 | 145°F |
| Salmon (whole) | 375°F | 10-15 | 145°F |
| Salmon Fillet (thick) | 400°F | 12-18 | 145°F |
Frequently Asked Questions
How do I calculate cooking time by weight?
Multiply the weight (in pounds) by the minutes-per-pound for your cooking method and temperature. For example, a 12 lb turkey at 325°F needs 13-15 minutes per pound, or 156-180 minutes total (2.5-3 hours). Use our calculator above for instant results.
Does doubling the weight double the cooking time?
Not exactly. Cooking time increases with weight, but the relationship is not perfectly linear. Thicker cuts take proportionally longer because heat must penetrate deeper. As a rule of thumb, doubling thickness quadruples cooking time. Our calculator accounts for this.
How many minutes per pound for turkey?
At 325°F, allow 13-15 minutes per pound for an unstuffed turkey. A stuffed turkey needs 15-17 minutes per pound. Always verify the internal temperature reaches 165°F in the thickest part of the thigh.
Should I cook by weight or by internal temperature?
Internal temperature is always the most reliable indicator of doneness. Use weight-based times as an estimate, then verify with an instant-read thermometer. The safe minimum internal temperature varies by meat type (165°F for poultry, 145°F for beef/pork/lamb).