Roasting is a simple cooking method that involves little preparation but has delicious results. All kinds of meat and poultry can be roasted in the oven. The cooking time depends on the oven temperature and the size of the joint or bird. For poultry and pork the internal temperature must be checked to ensure safety; for beef, lamb and veal it is less important as these meats can be safely eaten rare. A meat thermometer is the most accurate way to check for doneness, but there are other methods, too.
Roast Beef
A few techniques can be used for roasting beef. One method is to cook the joint at a high temperature, around 475 F for the first 20 minutes of cooking in order to create a tasty crust on the outside, then reduce the temperature to about 375 F. Cook the joint at this temperature for 15 minutes per pound for rare meat, plus another 15 minutes for medium meat and another 15 for well done meat. An alternative method is to cook the joint at a constant temperature of around 325 F for 18 to 20 minutes per pound. The internal temperature of the meat will be about 140 F when rare and 170 F when well done. The juices will be red when rare, pink when medium-rare and clear when the meat is well done.
Roast Pork
Pork must always be roasted to at a temperature of at least 275 F throughout the cooking process to avoid the risk of food poisoning. If the meat has a layer of fat, roast it uncovered with the fat side up. Pork should be roasted at a constant temperature of around 325ºF for about 35 to 45 minutes per pound. If the joint is rolled or boned it will take 5 to 10 minutes extra per pound. Because cooking times are affected by the type, shape and thickness of the joint it is best to check the internal temperature with a meat thermometer. The internal temperature needs to be at least 160 F, and the meat should have no pinkness or translucency.
Roast Lamb
Roast lamb can be served rare with the meat still pink in the middle, or well-done depending on your personal taste. Almost any cut of lamb can be roasted. Place the lamb in a roasting dish with the fat side up in a 350 F oven, uncovered. Roast it for 30 minutes per pound. Rare lamb will have an internal temperature of about 165 F; for well done meat it should reach 175 F to 180 F. There is usually no need to baste lamb as it tends to be quite fatty and therefore self-basting.
Roast Chicken and Turkey
If you have a frozen chicken or turkey it is important to thaw it out thoroughly before cooking. It is important that the meat is thoroughly cooked to avoid the risk of food poisoning. If the bird is stuffed it is equally important that the stuffing reaches a high enough temperature to kill any bacteria. Some recipes suggest coating the skin with butter, oil or strips of bacon to ensure moistness, but it will cook well if the skin is simply left dry, too. A whole chicken or turkey is usually roasted at about 350 F. Some cooks will begin at a high temperature to crisp the skin and reduce it after the first 20 minutes. A general rule for cooking time is 20 minutes per pound plus another 20 minutes. For a turkey weighing over 6 pounds cook for 15 to 20 minutes per pound plus 15 to 20 minutes. If the bird is stuffed it will need at least 20 additional minutes. The internal temperature at the thickest part of the thigh needs to reach 180 F to 185 F, and the middle of the stuffing should reach at least 165 F. Another way to check is to pierce the thickest part of the thigh with a skewer and see if the juices are clear.
Tags: internal temperature, minutes pound, well done, temperature around, another minutes, avoid risk