Enter the weight of your joint or bird in kilograms or pounds to get an oven temperature, an estimated roasting time, the internal temperature to take it out at, and how long to rest it. For frozen chicken and turkey it also gives a safe thawing time.
Times are a starting estimate — ovens, joint shape and bone all change them. Use a meat thermometer in the thickest part, away from bone, and go by temperature, not the clock.
| Meat | Oven | Time | Take out at |
|---|---|---|---|
| Beef joint — Rare | 180 °C / 160 °C fan / 350 °F | 20 min per 500 g + 20 min | 52 °C / 126 °F |
| Beef joint — Medium | 180 °C / 160 °C fan / 350 °F | 25 min per 500 g + 25 min | 60 °C / 140 °F |
| Beef joint — Well done | 180 °C / 160 °C fan / 350 °F | 30 min per 500 g + 30 min | 71 °C / 160 °F |
| Lamb leg or shoulder — Medium (pink) | 180 °C / 160 °C fan / 350 °F | 25 min per 500 g + 25 min | 60 °C / 140 °F |
| Lamb leg or shoulder — Well done | 180 °C / 160 °C fan / 350 °F | 30 min per 500 g + 30 min | 71 °C / 160 °F |
| Pork joint | 180 °C / 160 °C fan / 350 °F | 30 min per 500 g + 30 min | 71 °C / 160 °F |
| Whole chicken | 190 °C / 170 °C fan / 375 °F | 20 min per 500 g + 20 min | 74 °C / 165 °F |
| Whole turkey | 180 °C / 160 °C fan / 350 °F | 45 min/kg under 4.5 kg; 40 min/kg to 6.5 kg; 35 min/kg above | 74 °C / 165 °F |
Safe temperatures: USDA Food Safety and Inspection Service; UK Food Standards Agency. Turkey times: Food Standards Agency. Thawing in the fridge: allow about 10–12 hours per kg (FSA) — roughly 1 day per 4–5 lb (USDA).
Frequently asked questions
How long to roast a chicken per kg?
At 190 °C (170 °C fan), about 40 minutes per kg plus 20 minutes. Check that the thickest part of the thigh reaches 74 °C / 165 °F.
How long does a turkey take per kg?
At 180 °C, the Food Standards Agency guide is 45 minutes per kg under 4.5 kg, 40 minutes per kg for 4.5–6.5 kg and 35 minutes per kg over 6.5 kg.
How long to defrost a turkey in the fridge?
About 10–12 hours per kg in a fridge at 4 °C — a 6 kg turkey needs roughly 2½–3 days.
Do I need to rest meat after roasting?
Yes. Resting 10–30 minutes (longer for bigger joints) lets juices settle and the temperature even out; the internal temperature keeps rising a few degrees.