Heathen's Kitchen Witches Compendium

Roasting Timetable

Home
Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vanilla
Vegetable Harvest and Storage
Vegetable Seasonings
Vinegar
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
SIXTY (Plus) USES OF SALT
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Molasses
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
GLOSSARY OF COOKING TERMS
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
KITCHEN OMENS AND SUPERSTITIONS
KITCHEN RITUAL
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Buttermilk
Cake Recipe Adjustment for High Altitudes
cheese
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
APHRODISIACS
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chiles
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited By Crimsonwolf
 

Roasting Timetable

Meat Cut

Weight
(pounds)

Oven
Temperature

Internal
Temperature

Cooking Minutes
Per Pound

BEEF

Eye Round

2-3

325F

140F (med-rare)

20-22

Rib

4-6


6-8

325F


325F

140F (med-rare)
155F (med)

140F  (med-rare)
155F (med)

25-30
30-34

23-26
27-32

Rib Eye

4-6

350F

140F (med-rare)
160F (med)

18-20
20-22

Sirloin Tip

2-4


4-6


8-10

325F


325F


325F

140F (med-rare)
155F (med)

140F (med-rare)
155F (med)

140F (med-rare)
155F (med)

30-35
35-40

25-30
30-35

18-22
23-25

Tenderloin
(half)

2-3

425F

140F (med-rare)

35-45
total

Tenderloin
(whole)

4-6

425F

140F (med-rare)

45-60
total

Tri-Tip
(Bottom Sirloin)

1-2

425F

140F (med-rare)

30-40

CHICKEN

Whole-stuffed

3-4

325F

180F

2 to 2 1/2 hrs

Whole-unstuffed

3-4

375F

180F

1 3/4 to 2 hrs

DUCK

3-4
5-6

350F

180F

2
3

GOOSE

7-9
9-11
11-13

350F

180F

2 1/2 to 3 hrs

3 1/2 to 4 hrs

HAM

Bone-In

6-8
14-16

325F

140F

13-17
11-14

Boneless

1-2
3-4
6-8
9-11

325F

140F

29-33
19-23
16-20
12-16

Canned

2
3

325F

140F

23-25
21-23
17-20

Picnic Ham/Shoulder
(uncooked)

3-10

325F

185F

27-29

LAMB

Leg-Shank Half

3-4

 

140F (med-rare)
155F (med)

30-35
40-45

Leg-Sirloin Half

3-4

325F

140F (med-rare)
155F (med)

25-30
35-40

Leg-Whole
(bone-in)

12

325F

140F (med-rare)
155F (med)

15-20
20-25

Leg-Whole
(bone-in)

5-7

325F

140F (med-rare)
155F (med)

20-25
25-30

Leg-Whole
(boneless)

4-7

325F

145F (med-rare)
155F (med)

25-30
30-35

Shoulder

3-5

325F

140F (med-rare)
155F (med)

30-35
35-40

PORK

Boston Blade
(boneless)

3-4

325F

165F

40-45

Crown Blade

6-10

325F

165F

20-25

Loin Blade
or Sirloin
boneless,tied

2-4

325F

165F

33-38

Loin Center
(bone-in)

3-5

325F

155F

20-25

Rib (boneless)

2-4

325F

155F

26-31

Spareribs

 

325F

 

1 1/2 - 1 3/4 hrs

Tenderloin

1/2-1

425F

155F

27-29

Top Loin
(boneless)

2-4

325F

155F

23-33

Top Loin Double
(boneless)

3-4

325F

160F

29-34

PHEASANT

2-3

350F

180F

1 to 1 1/2 hrs

ROCK CORNISH HEN

1-2

350F

180F

1 to 1 1/4 hrs

TURKEY

Breast (bone-in)

2-4
3-5
5-7

325F

170F

1 1/2 to 2 hrs
1 1/2 to 2 1/2 hrs
2 to 2 1/2 hrs
2 to 2 1/2 hrs

Whole-stuffed

6-8
8-12
12-16
16-20
20-24

325F

180F

3 to 3 1/2 hrs
3 1/2 to 4 1/2 hrs
4 to 5 hrs
4 1/2 to 5 1/2 hrs
5 to 6 1/2 hrs

Whole-unstuffed

6-8
8-12
12-16
16-20
20-24

325F

180F

2 1/4 to 3 1/4 hrs
3 to 4 hrs
3 1/2 to 4 1/2 hrs
4 to 5 hrs
4 1/2 to 5 1/2 hrs

NOTE: Times given are for unstuffed birds unless noted. Begin checking turkey doneness about one hour before end of recommended roasting time. For pre-stuffed turkeys, follow package directions very carefully-do not use this timetable.

VEAL

Crown
12-14 ribs)

7-10

325F

155F

19-21

Loin (bone-in)

3-4

325F

155F

34-36

Loin (boneless)

2-3

325F

155F

18-20

Rib

4-5

325F

155F

25-27

Rump (boneless)

2-3

325F

155F

33-35

Shoulder (boneless)

2-3

325F

155F

31-34

 

 

Crimsonwolf

Heathen's Kitchen Compendium