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Roasting Meat

Roasting is quick and easy. Give it a try.

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Try a succulent roasted turkey.

Place meat, fat side up, on a rack in a shallow roasting pan. (Roasts with a bone do not need a rack.) Insert a meat thermometer. Do not add water or liquid, and do not cover. Roast in a 325 degree F oven (unless chart says otherwise) for the time given and until the thermometer registers the "final roasting temperature." (This will be 5 degrees F to 10 degrees F below the "final doneness temperature.") Remove the roast from the oven; cover with foil and let it stand 15 minutes before carving. The meat's temperature will rise 5 degrees F to 10 degrees F during the time it stands. (For more roasting times and temperatures download the chart below. Downloading requires Adobe Acrobat software.)

Try our FREE Interactive Roasting Guide!

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How to Roast Beef Tenderloin

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