Roast timer

Roast timer

MeatServesWeightOven tempRoasting time
Turkey4 to 62 - 3 kg (4lb 8oz-6lb 8oz)190C1 1/4 hrs - 2 1/4 hrs
Turkey6 to 83 - 4 kg (6lb 8oz-9lb)190C2 1/4 hrs - 2 3/4 hrs
Turkey8 to 104 - 5 kg (9lb - 11lb)190C2 3/4 hrs - 3 1/4 hrs
Turkey10 to 125 - 6 kg (11lb - 13lb 4oz)190C3 1/4 hrs - 3 1/2 hrs
Turkey12 to 156 - 7 kg (13lb 4oz - 15lb 8oz)190C3 1/2 hrs - 3 3/4 hrs
Beef (rare)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 420 mins
Beef (medium)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 425mins
Beef (well done)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 430 mins
Lamb (rare)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 420 mins
Lamb (medium)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 525mins
Lamb (well done)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 630 mins
Venison (rare)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 420 mins
Venison (medium)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 525mins
Venison (well done)3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 630 mins
Pork3-5 (boneless joint)/ 1-2 (bone-in joint)450g/1lb180C/gas 635 mins
Chicken500g200C/fan180c/gas 6 for first 20 mins.180C/160C/gas 4 for next 20 mins. Then 180C/fan 160C/gas 4 for next 20 mins for each 500g.40 mins
Turkey500g200C/fan 180c/gas 6 for first 20 mins. 180C/160C/ gas 4 for next 20 mins. Then 180C/fan 160C/gas 4 for next 20 mins for each 500g40 mins
Goose500g220C/fan 200C/gas 7 for first 20 mins. Then 180C/fan 160C/gas 4 for next 20 mins for each 500g40 mins
Goose6 to 84.5kg190C/fan 170C/gas 53hrs
Goose8 to 105.4kg190C/fan 170C/gas 5 3 hrs30 mins
Goose10 to 126.3kg190C/fan 170C/gas 54 hrs
Duck500g220C/fan 200C/gas 7 for first 20 mins. 180C/fan 160C/gas 4 for next 20 mins40 mins

Roast timer

Welcome to our roast calculator. Select your meat from the drop down menu and type in your weight, for example turkey, 5.5 kg, then hit Calculate to find out suggested timings and temperatures. Read our additional tips below and check your meat throughout cooking for the best results!

Is it ready?

The best way to check if your meat is cooked is by using a digital cooking thermometer. 

For beef, lamb and venison

Rare: 52C

Medium: 60C

Well done: 75C-80C

For pork

75C-80C

For poultry (chicken, turkey, goose and duck)

75C-80C

Test for doneness

It’s particularly important that poultry is cooked through. If using a digital thermometer always double check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached.

Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again. 

Finishing touches

To make sure you get the perfect juicy roast, leave the joint to rest on a platter so the juices get a chance to settle and run back into the meat. Cover with foil to stop all the heat escaping. Leave for 10 mins for a small joint, 20-30 mins for larger ones.

Tip tip: If you’re cooking a turkey it’s important to note that not all turkeys are the same. Our timings for a regular turkey are based on a standard supermarket bird. Cooking times are different for special breed turkeys.

Resting

It is essential to rest your meat before carving. Allow 20-30 mins for a small joint or 30-45 mins for a large joint or turkey. Put the meat in a warm place, tented with foil. During this time the roast will finish cooking, become juicier and easier to carve – and don’t worry, it won’t get cold.

Top tip:  Watch our Senior food editor Barney Desmazery carve a roast bird

For inspiration:

Roast pork

Roast turkey

Roast goose