OVEN ROASTING GUIDE  

From Our Butcher’s Block Manager Bob Pelletier

BEEF OVEN ROAST
Rib Roast, Top-round, Eye-round, Sirloin Strip, Sirloin Tip
  1. Do not cover or add water to the pan.
  2. Pre-heat to 500 degrees.
  3. Put the roast in the oven on a rack for 15 minutes (at 500’).
  4. After 14 minutes, reduce temperature to 350’. Cook roast for
    approximately 20 minutes per pound. Include step #3 in total cooking time.
  5. Internal temperatures:
    1. Medium rare - 140’
    2. Medium - 150’
    3. Well-done - 170’
PORK ROAST
Pork loin, Bone-in & Boneless Center-cut Pork Roast
  1. Heat oven to 350’ and place the roast into the oven for approximately 35 minutes per pound.
  2. (Optional) - Cover the roast for the first 45 minutes.
  3. Internal temperature should read between 170-175’
Pork-Crown Roast
  1. Heat oven to 350’ & place the roast into the oven for approximately 3 to 3 1/2 hours.
  2. Internal temperature should read between 170-175’.
TURKEYS
Fresh or Frozen
  1. When cooking without a cover, place the turkey in the oven at 325’.
  2. When cooking with a cover, place the turkey in the oven at 350’.
  3. Approximate cooking time for different weights:     

    14-16 lbs = 4-4.5 hours
    16-18 lbs = 4.5-5 hours
    18-20 lbs = 5-5.5 hours
    20-22 lbs = 5.5-6 hours
    22-24 lbs = 6-6.5 hours

  4. When checking the internal temperature, one should place the meat thermometer between the thigh & breast if possible, avoid contact with bones.
* Note 1: Oven temperatures will vary, so roasting times that are shown are approximates.
** Note 2: Beef & Pork roasts should sit for 10 minutes before slicing & turkeys should sit for 20 minutes before carving.


More Links:

Portsmouth Business Association

RI Food Dealers Association

Oven Roasting Guide