Cooking Instructions
Roast Cooking Guidelines
Beef | Lamb | Pork | Turkey | Ham | Salmon
Cooking times will vary based on your oven and use of convection. The guidelines below provide an average time for most ovens. We recommend using an instant read thermometer to ensure proper temperature has been achieved.
BEEF
Tenderloin Roast
Roast at 425 degrees for 12-15 minutes per pound to an internal temperature of 125 degrees in the thickest part.
Rest for 15 minutes
Prime Rib Roast Bone-In
Roast at 425 degrees for 30 minutes (bone side down)
Drop the oven temp to 300 degrees, leaving the roast IN the oven
Cook for 15 minutes per pound to an internal temperature of 115 degrees in the thickest part.
Rest for 15 minutes
Prime Rib Roast Boneless
Roast at 425 degrees for 30 minutes (fat side up)
Drop the oven temp to 300 degrees, leaving the roast IN the oven
Cook for 12 minutes per pound to an internal temperature of 115 degrees in the thickest part.
Rest for 15 minutes.
Whole Brisket
Roast at 250 degrees for 1-1.5 hours per pound
Smoke at 220 degrees for 1-1.5 hours per pound
Rest for 20 minutes.
LAMB
Boneless Leg of Lamb
Roast at 450 degrees for 20 minutes
Drop the oven temp to 325, leaving the roast IN the oven
Cook for 13-15 minutes per pound to an internal temperature of 120 degrees.
Rest for 15 minutes.
Bone-In Leg of Lamb
Roast at 450 degrees for 20 minutes
Drop the oven temp to 325, leaving the roast IN the oven
Cook for 18-20 minutes per pound to an internal temperature of 125 degrees.
Rest for 15 minutes.
Rack of Lamb
Place fat side up on the baking sheet or roasting pan.
Roast at 450° for 15 minutes before rotating the rack
Roast for another 10 minutes for medium-rare meat or 15 minutes for medium doneness
PORK
Pork Crown Roast
Cook at 375 degrees in lower third of oven for 10-12 minutes per pound to an internal temperature of 140-145 degrees. Cover stuffing and tips of ribs with aluminum foil after the first 30 minutes. Add water to the roasting pan if it becomes dry.
Rest for 15-20 minutes.
TURKEY
Whole Turkey Cooking Instructions:
Whole turkey should be cooked to an internal temperature of 165 degrees in the thickest part of the turkey's thigh and 150 degrees in the thickest part of the breast.
Roasting Whole Turkey:
10 to 16 pounds in a 325 degree oven for 15 to 20 minutes per pound
16 to 30 pounds in a 325 degree oven for 12 to 15 minutes per pound
Rest 15 minutes before carving
Roasting Spatchcock Turkey
450 degree oven for 80 to 90 minutes
Rest 15 minutes before carving
Deep Frying Whole Turkey:
10 to 16 pounds in 365 to 375 degree oil for 3 to 4 minutes per pound
16 to 30 pounds in 365 to 375 degree oil for 2 to 3 minutes per pound
Rest 15 minutes before carving
Smoking/ Indirect Heat Whole Turkey:
10 to 16 pounds in a 235 to 250 degree for 20 to 30 minutes per pound
16 to 30 pounds in a 235 to 250 degree for 20 to 30 minutes per pound
Rest 15 minutes before carving
Boneless Turkey Breast
Roast at 350 degrees for 45-60 minutes to an internal temperature of 165 degrees in the thickest part.
Rest 15 minutes before carving
Turkey Wings
Roast at 350 degrees for 1 1/2 to 2 hours to an internal temperature of 165 degrees in the thickest part.
Baste periodically with drippings, stock, or butter.
Rest 10 minutes before serving.
Turkey Drumsticks
Roast at 350 degrees for for 1 1/2 to 2 hours to an internal temperature of 180 degrees in the thickest part.
Baste periodically with drippings, stock, or butter.
Rest 10 minutes before serving.
HAM
Spiral Ham
Bake at 325 degrees for 10-12 minutes per pound to an internal temperature of 130 degrees.
Baste periodically with drippings, adding water to the pan as needed.
Rest for 10 minutes.
Boneless Ham
Bake at 325 degrees for 1 - 1 1/2 hours to an internal temperature of 130 degrees.
Baste periodically with drippings, adding water to the pan as needed.
Rest for 10 minutes.
SALMON
Scottish Salmon
Cook at 425 degrees (skin-side down) for 15-20 minutes per pound, covered
Rest for 5 minutes.
