30 cuts · every temperature
Cooking time
Cooking time
calculator
Every cut and temperature on this site, in one tool. The result is a planning range — the thermometer still makes the final call.
Work out your time
Assumes fully thawed, fridge-temperature meat in a preheated oven or steady smoker. Stuffed birds, frozen centres and crowded ovens all run longer.
SOURCE·USDA FSIS safe minimum internal temperatures·the doneness temperature in every result·REVIEWED JUL 2026
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
How this is worked out
- Pick the cut. Each cut carries its own USDA FSIS safe minimum internal temperature; the tool reads it from the same table the safe-temperatures page publishes.
- Pick the temperature. Only temperatures this site actually publishes a sourced range for are offered — there is no interpolation between them.
- Enter the weight. The per-pound rate is multiplied by your weight, or read from the published weight-bracket table where the cut has one.
- Read the gate. The result names the internal temperature that decides doneness. The range only tells you when to start checking.
plan_low = weight_lb × min_per_lb_low plan_high = weight_lb × min_per_lb_high first_check = plan_low × 0.85 DONE ⟺ internal_temp ≥ safe_min(cut) (USDA FSIS)
The clock tells you when to start looking. The thermometer tells you when to stop.
