I may make a separate one for crockpot cook times as well in another post. This comes from my other blog.
Beef; Internal temp of 145*F for full cuts:
Meatloaf: 350*F for about 1h 15min or until the desired color of the inside is how you like it. Let sit for 3 minutes before serving.
Hamburgers: Medium heat on the stovetop for about 5-10 minutes, depends on if the pan has heated up enough.
Ground beef for spaghetti or some other dish: Medium heat to bring to temp then back down to low-med heat for about 5 or so minutes until youâve browned it to your liking.
Tenderloin Roast; 2-3lbs: 450*F for 35-45 minutes, let sit for 3 minutes after checking internal temp before serving.
Poultry; Internal temp of 165*F, check the innermost part of the thigh, innermost part of the wing, and the thickest area of breast separately. Poultry has the highest recommended internal temperatures among meats for a good reason. Chicken needs to be checked, my dudes to kill everything nasty in it. That bird should not squawk, or youâre going to have problems:
Unstuffed whole turkey: 325*F, 30 minutes PER POUND
Unstuffed whole chicken, 4-8lbs: 325*F, 20-30 minutes PER POUND
If your bird is stuffed, add about another 15-30 minutes to cook time and make sure the center of the stuffing is ALSO 160*F when checked.
Iâm not going into duck, goose, quail, etc. because most people arenât going to have one of those in their freezer, ready to go.
Ham, cured, internal temp varies but not much*:
Whole, bone-in, cook-before-eating, 14-16lbs: 325*F for 18-20 minutes PER POUND, 145*F internal temp and let sit for 3 minutes before serving.
Half, bone-in, cook-before-eating, 7-8lbs: 325*F for 25-30 minutes PER POUND, 145*F internal temp and let sit for 3 minutes before serving.
Whole, bone-in, fully cooked, 14-16lbs: 325*F for 15-18 minutes PER POUND, internal temp is 140*F and does not need rest.
Half, bone-in, fully cooked, 7-8lbs: 325*F for 18-25 minutes PER POUND, internal temp is 140*F and does not need rest.
Fully cooked, boneless, 3-4lbs: 325*F for 27-33 minutes PER POUND, internal temp is 140*F and does not need rest.
Pork, fresh, internal temp of 145*F with 3 minutes rest, note the oven temperature differences:
Loin roast, bone-in, 3-5lbs: 325*F for 20-25 minutes PER POUND.
Loin roast, boneless, 2-4lbs: 325*F for 23-33 minutes PER POUND.
Crown roast, 6-10lbs: 325*F for 20-25 minutes PER POUND.
Tenderloin, œ-1 1/2lbs: 425*F for 20-30 minutes.
Fish, Iâll add to this (for times/temps) as I make things but itâs different for every fish so bear with me a bit. While the temp for cooking and cook time will be different for every fish and recipe, the internal temp should still be 145*F and/or separates easily with a fork. This applies to finfish, not shellfish. Iâm allergic, so youâll never see shellfish stuff on this site. Probably. Maybe another codex entry, but not a recipe. Sorry to disappoint.
Tilapia: 350*F, 15-20minutes
Salmon: 325-375*F depending on the recipe, 30-60 minutes also depending on the recipe.
* The difference between cook-before-eating and fully cooked is pretty straightforward butâŠ
âCook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Cook in an oven set no lower than 325 °F.â
âBoth whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.â  A/N: tbh, cutting up a slice of one of these into squares and then lightly fried goes great on biscuits with a little honey.
Sources are from foodsafety.gov and fsis.usda.gov (for the cooked vs uncooked ham stuff) websites. Thereâs a slew of things I didnât include on this post for the various types of meats.