Whether you bake, broil, roast or grill meat, cook it thoroughly before you serve it.
To cook meat properly you must plan your cooking time according to the type of meat and the meat's weight. The Center for Disease Control reminds consumers that trichinellosis, also called trichinosis, can pass to people who eat raw or undercooked meat. Review the recommended cooking times for meat before you begin your preparations to ensure that your meat will be cooked thoroughly. Add this to my Recipe Box.
Instructions
Beef, Lamb and Venison
1. Cook a 4 to 6 lb. rib roast with the bone left in at 325 degrees for 32 to 34 minutes to achieve a well-done roast. If the roast has no bone, add 5 to 8 minutes per lb. to these times.
2. For a 3/4-inch steak, plan to grill or broil it for 6 to 7 minutes on each side to make a medium cooked steak.
3. Prepare a stew by simmering a 1 to 1 1/2-inch thick piece of stewing beef for 2 to 3 hours in boiling broth.
Pork
4. Roast pork for 30 minutes in an oven set at 430 degrees.
5. Continue to roast the pork at 320 degrees for an additional 23 minutes for every lb. of pork.
6. Let the meat rest for 30 minutes before carving the pork.
Turkey
7. Cook an 8 to 10 lb. turkey for 30 minutes in a 425 degree oven. Reduce the temperature to 325 degrees and cook it for another 2 1/2 to 3 hours. Uncover it for a final 30 minutes at 400 degrees.
8. Roast a 12 to 14 lb. turkey for 40 minutes in a 425 degree oven. Allow it to continue to cook for another 2 1/2 to 3 hours in a 325 degree oven and top it off for 30 minutes (uncovered) at 400 degrees.
9. If you plan to roast a large 15 to 20 lb. turkey, roast it for 45 minutes at 425 degrees and then leave it in the oven for another 4 to 5 hours at 325 degrees. For the last 30 minutes, uncover it and let it cook in a 400 degree oven.
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