Roast & Turkey Cooking Time Calculator

Enter the weight to get the roasting time, oven setting and safe internal temperature.

Cooking time
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Oven setting
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Safe internal temp
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Food safety first: these times are estimates and ovens vary. The only reliable doneness test is a meat thermometer in the thickest part (not touching bone) reaching the safe internal temperature shown above. Always rest the meat before carving.

Quick reference

WeightApprox. cooking time
1.5 kg2 h
2 kg2 h 10 min
3 kg2 h 30 min
4 kg2 h 50 min
5 kg3 h 10 min
6 kg3 h 30 min

How roasting times are calculated

Roasting time is based on a fixed number of minutes per kilogram plus a base amount, at a given oven temperature. Bigger joints need proportionally less time per kilogram because their shape holds heat — so treat large birds as a starting point and lean on a thermometer.

Carryover cooking: meat keeps cooking after it leaves the oven, rising several degrees as it rests. For beef and lamb, pull it out about 3–5 °C below your target and let it rest 15–20 minutes. Poultry and pork should reach their full safe temperature.