Roast timer
Pick the meat, enter the weight, and get the cooking time, the oven setting and when to put it in.
A 5kg whole turkey needs
3 hours 5 min
Times for every roast
| Roast | Time | Oven |
|---|---|---|
| Whole turkey | 15 minutes per 450g, plus 15 minutes | 220°C (425°F, gas mark 7) for the first hour, then 190°C (375°F, gas mark 5) for the rest of the time |
| Boned and rolled turkey breast | 18 minutes per 450g, plus 20 minutes | 200°C (390°F, gas mark 6) |
| Whole chicken | 20 minutes per 450g, plus 15 minutes | 190°C (375°F, gas mark 5) |
| Beef joint | rare: 20 min per 450g plus 20 min; medium: 25 min per 450g plus 20 min; well done: 30 min per 450g plus 25 min | 190°C (375°F, gas mark 5) |
| Lamb joint | 25 minutes per 450g, plus 25 minutes | 190°C (375°F, gas mark 5) |
| Pork joint | 25 minutes per 450g, plus 30 minutes | 190°C (375°F, gas mark 5) |
| Gammon or ham joint | 20 minutes per 450g, plus 20 minutes | 190°C (375°F, gas mark 5) |
For a fan oven, set it 10 to 20°C lower. Cooking times stay the same.
How the times are worked out
Every time uses the Q Guild's minutes-per-450g rule for that meat, worked out for your exact weight and rounded up to the next 5 minutes. Safe temperatures come from the Food Standards Agency and safefood. US minimums are from the USDA. All sources.