Meat Cooking Time Calculator

Chicken should be cooked to an internal temperature of 165°F to be safe to eat. This applies to both white meat like breasts and dark meat like thighs. Use a meat thermometer at the thickest part to be sure it’s done.

Ground beef usually takes about 7 to 10 minutes to cook through on the stovetop over medium heat. Make sure it turns fully brown with no pink remaining. The safe internal temperature is 160°F for ground beef.

For medium-rare steak, aim for an internal temperature of 130°F to 135°F. Let the steak rest for a few minutes after cooking so the juices redistribute. It’ll rise a few degrees during that resting time, which is totally normal.

A good rule is to roast at 350°F for about 20 minutes per pound. So a 4-pound chicken would take roughly 1 hour and 20 minutes. Always check that the internal temp reaches 165°F in the thickest part of the thigh.

Pork is safe to eat at 145°F with a 3-minute rest after cooking. This applies to cuts like pork chops, tenderloin, and roasts. The meat may still look slightly pink, but it’s perfectly fine and juicy at this temp.

Plan for about 13 to 15 minutes per pound at 325°F for an unstuffed turkey. For example, a 12-pound turkey will take around 3 to 3 1/2 hours. The internal temperature should reach 165°F in both the breast and thigh.

Sausages should be cooked to an internal temperature of 160°F for pork or beef, and 165°F for poultry. The outside should be nicely browned, and the juices should run clear. Cut one open if you’re unsure—there shouldn’t be any pink in the center.

Let most meats rest for 5 to 10 minutes after cooking. This gives the juices time to settle so the meat stays tender and flavorful. For larger cuts like roasts or turkey, rest for 15 to 20 minutes before slicing.