Roasting Meat

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!

View chart

Download Adobe Acrobat