Time	Internal Temperature
Butterflied Whole Chicken (3-4 lb)	4 hrs	160-165°F breast 165-175°F thigh
Chicken Pieces	2 hrs	160-165°F breast 165-175°F thigh/leg
Whole Turkey (10-12 lb)	5-6 hrs	160-165°F breast 170-175°F thigh
Whole Turkey (10-12 lb) at 325-350°F	2-1/2 to 3 hrs	160-165°F breast 170-175°F thigh
Boneless Turkey Breast	3-4 hrs	160-165°F
Back Ribs	4-6 hrs	n/a
Spareribs	5-7 hrs	n/a
Pork Butt	1-1/2 to 2 hrs per pound	180-185°F (sliced) 190-205°F (pulled)
Brisket	1-1/2 hrs per pound	180-205°F

When roasting a whole turkey at a higher temperature like 325-350°F, remove it from the cooker 5-10°F below the desired internal temperature; for a beef roast like prime rib, 10-15°F below the desired internal temp. Residual heat will cause the internal temp to rise during the resting period before carving. See Letting Meat Rest After Cooking for details.

For Grilled Meats

These are general guidelines for meats grilled at high temperature—350°F or higher. These, too, should be removed from the grill 5-10°F below the desired internal temperature, as the temperature will continue to rise during the resting period. See Letting Meat Rest After Cooking for details.

	Rare	Medium-Rare	Medium	Medium-Well	Well-Done
Beef	125°F	130-135°F	140°F	150°F	160°F
Lamb	125°F	130°F	140°F	150°F	160°F
Pork	*	*	150°F	155°F	160°F
* = Not recommended From Cook's Illustrated magazine, March/April 2008 and Lobel's of New York