FAQ

Soft-boiled eggs typically take about 4-6 minutes.
Medium-boiled eggs usually take about 6-9 minutes.
Hard-boiled eggs generally take about 9-12 minutes.

Corn on the cob usually takes about 7-10 minutes to boil, depending on its size and freshness.

For small to medium potatoes, boil them for about 15-20 minutes.
For larger potatoes, it might take about 20-25 minutes.

Baking time at 375°F (190°C) varies with the breast’s size and thickness. Use a food thermometer to check that the thickest part reaches 165°F (74°C); time alone cannot confirm doneness. USDA chicken guidance.

Refrigerated eggs can last for about 3-5 weeks beyond the sell-by date.

Baking salmon at 375°F (190°C) generally takes about 12-15 minutes.

Typically, about 45 minutes to 1 hour at 425°F (220°C), depending on the size of the potato.

For fresh or thawed chicken, for simmering, USDA estimates 25–30 minutes for a 4-ounce boneless breast half, or 35–45 minutes for a 6–8-ounce bone-in half. These are planning estimates; larger pieces need a size-specific recipe. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

For fresh or thawed chicken, USDA estimates 6–8 minutes per side for a 4-ounce boneless breast half, or 10–15 minutes per side for a 6–8-ounce bone-in half. These are planning estimates; thickness and grill heat affect the time. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. USDA chicken cooking chart; USDA thermometer guidance.

For fresh or thawed chicken, USDA estimates 40–50 minutes for 4–8-ounce legs or thighs in a 350°F (177°C) oven. Use this as a planning range and choose a thigh-specific recipe for a different size or oven setting. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

For fresh or thawed chicken, for an unstuffed 3–4-pound whole chicken, USDA estimates 1¼–1½ hours at 350°F (177°C); a 5–7-pound roasting hen is estimated at 2–2¼ hours. Use the weight and oven setting for your recipe rather than a fixed minutes-per-pound rule. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

In the refrigerator, about 1 week.

Plan about 24 hours for every 4–5 pounds in a refrigerator at 40°F (4°C) or colder. Keep it in a container to catch drips and cook within 1–2 days after fridge thawing. For cold-water thawing, use a leak-proof bag, allow about 30 minutes per pound and change cold water every 30 minutes; cook immediately. Microwave-thawed turkey must also be cooked immediately, following the appliance instructions. Never thaw on the counter. USDA turkey thawing guidance.

Grilling time varies with patty thickness and heat. Cook ground-beef burgers to 160°F (71°C) and ground-chicken or ground-turkey burgers to 165°F (74°C), checked with a food thermometer in the center. Time or color alone cannot confirm doneness. USDA safe-temperature guidance.

Use cooked chicken within 3-4 days when kept at 40°F (4°C) or colder. Refrigerate it promptly, and discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C). USDA leftover-storage guidance.

Plan roasting by weight and whether the turkey is stuffed. USDA’s chart uses a 325°F (163°C) oven and a fresh or fully thawed bird kept at 40°F (4°C) or below before roasting. For example, a 12–14-pound bird is estimated at 3–3¾ hours unstuffed or 3½–4 hours stuffed. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

Generally, 5-7 minutes.

For a fully thawed 20-pound turkey at 325°F (163°C), use USDA’s 20–24-pound planning band: 4½–5 hours unstuffed or 4¾–5¼ hours stuffed. Keep the bird refrigerated at 40°F (4°C) or below before roasting. The actual time can vary. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

Typically, 25 minutes at 375°F (190°C) for 1-inch thick chops.

About 1 hour for a 2-pound meatloaf at 375°F (190°C).

Cooking time depends on the ham’s type, cut, and weight; follow the package directions. If reheating fully cooked ham, heat ham packaged in a USDA-inspected plant to 140°F (60°C); leftover cooked ham or cooked ham repackaged elsewhere needs 165°F (74°C). Check with a food thermometer. Fresh or cook-before-eating ham needs 145°F (63°C), followed by a 3-minute rest. USDA ham guidance.

Generally, 1 to 1.5 hours per pound at 225°F (107°C).

About 12-15 minutes.

Boil for 7-10 minutes.

12-15 minutes at 425°F (220°C).

About 45 minutes to 1 hour at 425°F (220°C).

For fresh or thawed chicken, for 2–3-ounce wings, USDA estimates 30–40 minutes in a 350°F (177°C) oven. Use this as a planning range; larger wings or a different oven setting need a matching recipe. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

At 360°F (182°C), follow your air fryer’s instructions for the breast size and whether it is raw or precooked; appliance size and power change the time. Avoid crowding the basket and cook in batches if needed. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. Do not air-fry raw stuffed breaded chicken breasts; follow their package directions. USDA air-fryer guidance; USDA thermometer guidance.

9-12 minutes in boiling water, then cool in ice water.

At 40°F (4°C) or colder, use raw chicken within 1-2 days or freeze it; use cooked chicken within 3-4 days. Refrigerate chicken promptly. Discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C). USDA food-storage guidance.

For an 8–12-pound, completely thawed, unstuffed turkey, USDA’s smoking chart estimates 20–30 minutes per pound with smoker air maintained at 225–300°F (107–149°C). This is a planning estimate for that size range. Monitor the smoker air with a thermometer. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey method guidance; USDA smoking guidance; USDA thermometer guidance.

6-8 minutes per side on a preheated grill over medium-high heat.

15-20 minutes or until tender.

For fresh or thawed chicken, USDA estimates 40–50 minutes for 4–8-ounce legs or thighs in a 350°F (177°C) oven. Use this as a planning range and choose a thigh-specific recipe for a different size or oven setting. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

Until tender, typically 15-20 minutes for cubed potatoes.

Wing size, the oil temperature and batch size change frying time. Use your fryer instructions or a recipe for that wing size, and avoid crowding the basket. Remove a wing from the oil before measuring its thickest part, away from bone, with a food thermometer: it must reach 165°F (74°C). Golden color alone is not a doneness check. USDA frying guidance; USDA thermometer guidance.

7-9 minutes at 400°F (200°C).

Plan about 24 hours for every 4–5 pounds in a refrigerator at 40°F (4°C) or colder. Keep it in a container to catch drips and cook within 1–2 days after fridge thawing. For cold-water thawing, use a leak-proof bag, allow about 30 minutes per pound and change cold water every 30 minutes; cook immediately. Microwave-thawed turkey must also be cooked immediately, following the appliance instructions. Never thaw on the counter. USDA turkey thawing guidance.

2-3 minutes or until pink and opaque.

7-8 minutes per side over medium-high heat.

For fresh or thawed chicken, at 350°F (177°C), USDA estimates 20–30 minutes for a 4-ounce boneless breast half, or 30–40 minutes for a 6–8-ounce bone-in half. Use those as planning ranges, not a guarantee for larger or thicker pieces. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

4-6 minutes in boiling water.

18-20 minutes at 400°F (200°C).

7-9 minutes at 400°F (200°C).

2-3 hours at 275°F (135°C).

18-20 minutes at 400°F (200°C).

Use cooked chicken within 3-4 days when kept at 40°F (4°C) or colder. Refrigerate it promptly, and discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C). USDA leftover-storage guidance.

5-7 minutes on high power, flipping halfway through.

25 minutes in a 375°F (190°C) oven.

Use cooked chicken within 3-4 days when kept at 40°F (4°C) or colder. Refrigerate it promptly, and discard it if it has been left at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C). USDA leftover-storage guidance.

45-60 minutes at 375°F (190°C).

45-60 minutes at 425°F (218°C).

Air-frying time varies with patty thickness and the appliance. Cook ground-beef burgers to 160°F (71°C) and ground-chicken or ground-turkey burgers to 165°F (74°C), checked with a food thermometer in the center. Time or color alone cannot confirm doneness. USDA safe-temperature guidance.

3-4 days.

45-60 minutes at 425°F (218°C).

For fresh or thawed chicken, USDA estimates 40–50 minutes of simmering for 4–8-ounce legs or thighs. Use a recipe for the actual thigh size and bone-in or boneless cut; that range is for planning. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

Depends on thickness and desired doneness, approximately 4-5 minutes per side for medium-rare.

20-30 minutes until tender.

For fresh or thawed chicken, at 350°F (177°C), an unstuffed 3–4-pound whole chicken has a USDA planning estimate of 1¼–1½ hours; a 5–7-pound roasting hen is estimated at 2–2¼ hours. Bird weight and oven conditions affect the actual time. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

25-30 minutes in a 425°F (218°C) oven.

For fresh or thawed chicken, use a leg- or drumstick-specific recipe for the piece size and oven setting. USDA’s planning chart at 350°F (177°C) estimates 40–50 minutes for 4–8-ounce legs or thighs, and 35–45 minutes for 4-ounce drumsticks. These are estimates. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

3-5 minutes on high power.

Use USDA’s roasting chart for your turkey’s weight instead of a fixed minutes-per-pound rule. Roast at 325°F (163°C) or higher. With a food thermometer, check for 165°F (74°C) in the thickest part of the breast, the innermost thigh and wing, and the center of the stuffing. USDA turkey-roasting guidance.

Use a weight-specific roasting chart rather than one minutes-per-pound rule. At 325°F (163°C), USDA estimates 3¾–4¼ hours for a fresh or fully thawed 14–18-pound unstuffed turkey, or 4–4¼ hours if stuffed. The bird should start at refrigerator temperature, 40°F (4°C) or below. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

12-15 minutes at 400°F (200°C).

Check a spiral ham’s label and follow its heating instructions; there is no single time that fits every product. If reheating fully cooked ham, heat ham packaged in a USDA-inspected plant to 140°F (60°C); leftover cooked ham or cooked ham repackaged elsewhere needs 165°F (74°C). Check with a food thermometer. Fresh or cook-before-eating ham needs 145°F (63°C), followed by a 3-minute rest. USDA ham guidance.

1 minute per ounce of individual tail weight.

30-40 minutes at 400°F (200°C), cut side down.

15-20 minutes for cubed potatoes until tender.

Pan-frying time depends on the piece size, bone and recipe; it cannot be set by one per-side interval. If deep-frying instead, USDA estimates 13–20 minutes for chicken pieces in 375°F (191°C) oil, for planning only. Remove food from the oil before checking the thickest part with a food thermometer for 165°F (74°C), avoiding bone. USDA frying guidance; USDA thermometer guidance.

For a fully thawed 12-pound turkey at 325°F (163°C), USDA’s 12–14-pound planning band estimates 3–3¾ hours unstuffed or 3½–4 hours stuffed. Keep the bird at 40°F (4°C) or below before roasting; stuffing and oven conditions affect time. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

4-5 minutes for slices, 10-15 minutes for whole carrots.

Water usually starts boiling at 212°F (100°C) and can take around 10 minutes to reach this point on a stovetop.

At room temperature, use prepared formula before either limit is reached: 2 hours after preparation or 1 hour after feeding starts, whichever comes first. Throw away anything left in the bottle after a feeding. CDC formula-storage guidance.

Asparagus can be cooked in boiling water for 2-4 minutes, sautéed for 5-7 minutes, or roasted for 12-15 minutes.

Wing size, the oil temperature and batch size change frying time. Use your fryer instructions or a recipe for that wing size, and avoid crowding the basket. Remove a wing from the oil before measuring its thickest part, away from bone, with a food thermometer: it must reach 165°F (74°C). Golden color alone is not a doneness check. USDA frying guidance; USDA thermometer guidance.

Salmon takes about 20-25 minutes to bake at 350°F (177°C).

Fresh mushrooms can last 7-10 days in the refrigerator.

Corned beef can be simmered on the stovetop for about 50 minutes per pound.

Crab legs need to boil for about 5-7 minutes.

It takes about 45-60 minutes to bake a potato at 400°F (204°C).

A pot roast takes about 8-10 hours on low or 4-5 hours on high in a crock pot.

A pork loin roast cooks for about 20 minutes per pound in an oven at 375°F (190°C).

Brussels sprouts take about 20-25 minutes to roast at 400°F (204°C).

For fresh or thawed chicken, for an unstuffed 3–4-pound whole chicken, USDA estimates 1¼–1½ hours at 350°F (177°C); a 5–7-pound roasting hen is estimated at 2–2¼ hours. Use the weight and oven setting for your recipe rather than a fixed minutes-per-pound rule. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

Pork tenderloin takes about 20-25 minutes to cook in an oven at 375°F (190°C).

Smoke completely thawed wings and monitor smoker air within 225–300°F (107–149°C). Wing size and smoker conditions affect the time, so use a wing-specific recipe for your equipment. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA smoking guidance; USDA thermometer guidance.

A sweet potato takes about 45-50 minutes to bake at 425°F (218°C).

Raw salmon is good for 1-2 days in the fridge, while cooked salmon can last 3-4 days.

A 20-pound turkey has no fixed cooking time at 350°F (177°C); use a recipe or package directions for that setting and stuffing status. USDA’s chart is for 325°F (163°C): its fully thawed 20–24-pound band estimates 4½–5 hours unstuffed or 4¾–5¼ hours stuffed. Those are not 350°F estimates. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

Cooked salmon should be good for 3-4 days in the refrigerator.

Plan about 24 hours for every 4–5 pounds in a refrigerator at 40°F (4°C) or colder. Keep it in a container to catch drips and cook within 1–2 days after fridge thawing. For cold-water thawing, use a leak-proof bag, allow about 30 minutes per pound and change cold water every 30 minutes; cook immediately. Microwave-thawed turkey must also be cooked immediately, following the appliance instructions. Never thaw on the counter. USDA turkey thawing guidance.

Cooking time for steak in the oven varies by thickness and desired doneness, typically ranging from 10-20 minutes at 450°F (232°C).

Pork chops take about 4-5 minutes per side to fry, depending on thickness.

Ribs can take 1.5-2.5 hours to cook in the oven at 350°F (177°C).

Spaghetti squash takes about 40-60 minutes to bake at 400°F (204°C).

Plan roasting by weight and whether the turkey is stuffed. USDA’s chart uses a 325°F (163°C) oven and a fresh or fully thawed bird kept at 40°F (4°C) or below before roasting. For example, a 12–14-pound bird is estimated at 3–3¾ hours unstuffed or 3½–4 hours stuffed. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

Salmon fillets take about 4-5 minutes per side to cook on the stove over medium-high heat.

At 360°F (182°C), follow your air fryer’s instructions for the breast size and whether it is raw or precooked; appliance size and power change the time. Avoid crowding the basket and cook in batches if needed. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. Do not air-fry raw stuffed breaded chicken breasts; follow their package directions. USDA air-fryer guidance; USDA thermometer guidance.

Salmon takes about 10-12 minutes to cook at 400°F (204°C).

At 325°F (163°C), USDA estimates 3–3¾ hours for a 12–14-pound unstuffed turkey, or 3½–4 hours if stuffed. These planning ranges apply to a fresh or fully thawed bird starting at 40°F (4°C) or below. Choose the chart row for your turkey’s weight and stuffing status. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

A pork loin takes about 20-25 minutes per pound to cook in an oven at 375°F (190°C).

Depending on thickness and desired doneness, a steak can take anywhere from 5 to 10 minutes per side to cook on a grill or in a pan.

Baked macaroni and cheese typically takes about 20-25 minutes at 350°F (177°C).

Marinate raw chicken for no more than 2 days in a covered container in the refrigerator at 40°F (4°C) or colder, never on the counter. Use your recipe for a shorter marinating time. Discard uncooked used marinade; if using it as a sauce or brushing it onto cooked chicken, bring it to a full boil first. USDA marinade guidance; USDA chicken cooking chart; USDA cold-storage guidance.

A whole watermelon can last about 7-10 days in the fridge, while cut watermelon is good for 3-5 days.

Plan about 24 hours for every 4–5 pounds in a refrigerator at 40°F (4°C) or colder. Keep it in a container to catch drips and cook within 1–2 days after fridge thawing. For cold-water thawing, use a leak-proof bag, allow about 30 minutes per pound and change cold water every 30 minutes; cook immediately. Microwave-thawed turkey must also be cooked immediately, following the appliance instructions. Never thaw on the counter. USDA turkey thawing guidance.

A beef roast takes about 20 minutes per pound at 375°F (190°C) for medium-rare.

Asparagus takes about 3-5 minutes to steam until tender.

Salmon fillets take about 4-6 minutes per side to cook in a pan over medium-high heat.

A steak takes about 7-14 minutes in an air fryer at 400°F (204°C), depending on thickness and desired doneness.

An opened jar of peanut butter can last about 2-3 months in the pantry or 6-9 months in the fridge.

Hot dogs need about 5 minutes to boil, though they can be left in hot water off the heat to warm through.

For fully cooked ham, follow the package directions for the cut and weight rather than a fixed minutes-per-pound rule. If reheating fully cooked ham, heat ham packaged in a USDA-inspected plant to 140°F (60°C); leftover cooked ham or cooked ham repackaged elsewhere needs 165°F (74°C). Check with a food thermometer. USDA ham guidance.

Use completely thawed chicken and follow the slow-cooker recipe and appliance instructions for the cut size, liquid and low or high setting. Keep the lid in place; the setting and amount of food change the time. Use a food thermometer to check 165°F (74°C) in the thickest meat, avoiding bone. For a whole bird, check the thickest breast and innermost thigh and wing. Follow the label for a commercially frozen slow-cooker meal. USDA slow-cooker guidance; USDA thermometer guidance.

Bacon takes about 8-10 minutes to cook in an air fryer at 360°F (182°C).

5-10 minutes on a preheated grill over medium heat, turning occasionally.

For a fresh or fully thawed 16-pound turkey at 325°F (163°C), USDA’s 14–18-pound band estimates 3¾–4¼ hours unstuffed or 4–4¼ hours stuffed. Keep the bird at 40°F (4°C) or below before roasting; these are planning ranges. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

12-15 minutes at 450°F (232°C).

Approximately 10-15 minutes at 400°F (204°C), flipping halfway through.

About 12-15 minutes in an oven preheated to 425°F (218°C).

For boneless thighs at 425°F (218°C), thickness and piece size determine the baking time. Use a recipe for boneless thighs of that size rather than applying a bone-in or whole-bird timetable. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

5-7 minutes until tender but still crisp.

For a 20-pound turkey, allow roughly 4–5 days in a refrigerator at 40°F (4°C) or colder; a heavier 20–24-pound bird may need 5–6 days. Keep it in a container to catch drips and cook within 1–2 days after fridge thawing. For cold-water thawing, use a leak-proof bag, allow about 30 minutes per pound and change cold water every 30 minutes; cook immediately. Microwave-thawed turkey must also be cooked immediately, following the appliance instructions. Never thaw on the counter. USDA turkey thawing guidance.

About 12-15 minutes for a 1 to 1 1/4 pound lobster.

About 1 hour for a 2-pound meatloaf.

2-3 hours at 225-250°F (107-121°C) until it reaches an internal temperature of 145°F (63°C).

25-30 minutes, or until they reach an internal temperature of 145°F (63°C).

1-3 minutes for a cup of water, depending on the microwave’s wattage.

4-6 minutes at 390°F (199°C).

For a 10-pound fully cooked ham, follow the package’s reheating instructions; weight alone does not establish the time. If reheating fully cooked ham, heat ham packaged in a USDA-inspected plant to 140°F (60°C); leftover cooked ham or cooked ham repackaged elsewhere needs 165°F (74°C). Check with a food thermometer. USDA ham guidance.

About 3-4 hours to freeze into solid ice cubes.

At 400°F (204°C), use your air fryer and package instructions for the tenders’ size and starting state. Cook in batches rather than crowding the basket. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. A short time range cannot establish doneness. USDA air-fryer guidance; USDA thermometer guidance.

1-2 hours at 225°F (107°C) until the internal temperature reaches 145°F (63°C).

For fresh or thawed chicken, at 350°F (177°C), match the cut and weight: USDA estimates 20–30 minutes for a 4-ounce boneless breast half, 30–40 minutes for a 6–8-ounce bone-in half, or 1¼–1½ hours for a 3–4-pound unstuffed whole chicken. These are planning ranges; tenders need their own size-specific recipe. For parts, use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). For a whole bird, check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

About 2-6 minutes per side for medium-rare, depending on thickness.

About 24 minutes in an oven preheated to 350°F (176°C), or 2 minutes in the microwave.

About 10-15 minutes until it is tender.

25-35 minutes, or until a leaf pulls away easily.

7-8 minutes per side over medium heat.

Use a weight-specific roasting chart rather than one minutes-per-pound rule. At 325°F (163°C), USDA estimates 3¾–4¼ hours for a fresh or fully thawed 14–18-pound unstuffed turkey, or 4–4¼ hours if stuffed. The bird should start at refrigerator temperature, 40°F (4°C) or below. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

1.5-2 hours per pound at 225°F (107°C) until it reaches an internal temperature of 195°F (90°C).

At 360°F (182°C), follow your air fryer’s instructions for the breast size and whether it is raw or precooked; appliance size and power change the time. Avoid crowding the basket and cook in batches if needed. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. Do not air-fry raw stuffed breaded chicken breasts; follow their package directions. USDA air-fryer guidance; USDA thermometer guidance.

At 325°F (163°C), choose the USDA chart row for the weight and stuffing status of a fresh or fully thawed turkey kept refrigerated at 40°F (4°C) or below. For example, a 14–18-pound bird is estimated at 3¾–4¼ hours unstuffed or 4–4¼ hours stuffed. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

7-9 minutes at 400°F (204°C).

About 5-7 minutes on high, flipping halfway through.

12-15 minutes at 400°F (204°C).

Pan-frying time depends on the piece size, bone and recipe; it cannot be set by one per-side interval. If deep-frying instead, USDA estimates 13–20 minutes for chicken pieces in 375°F (191°C) oil, for planning only. Remove food from the oil before checking the thickest part with a food thermometer for 165°F (74°C), avoiding bone. USDA frying guidance; USDA thermometer guidance.

For fresh or thawed chicken, stovetop chicken time depends on whether you are pan-frying or simmering and on the cut and thickness. For simmering, USDA estimates 25–30 minutes for a 4-ounce boneless breast half; use a cut-specific recipe for pan-frying. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. USDA chicken cooking chart; USDA thermometer guidance.

For fresh or thawed chicken, for 4-ounce drumsticks, USDA estimates 35–45 minutes in a 350°F (177°C) oven. That is a planning range for that size and temperature. Use a recipe for larger pieces or a different oven setting. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

Rest for 5-10 minutes before slicing.

For fresh or thawed chicken, at 350°F (177°C), an unstuffed 3–4-pound whole chicken has a USDA planning estimate of 1¼–1½ hours; a 5–7-pound roasting hen is estimated at 2–2¼ hours. Bird weight and oven conditions affect the actual time. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

About 5-10 minutes at 350°F (175°C).

For deep-fried chicken fingers, USDA estimates 6–8 minutes in 350°F (177°C) oil; this is a planning estimate, not a pan-frying per-side time. Use a recipe for the tender thickness and frying method. Remove a tender from the oil before checking 165°F (74°C) with a food thermometer in the center. USDA frying guidance; USDA thermometer guidance.

Around 20 minutes for a medium-sized potato.

At 400°F (204°C), use a recipe for the actual cut, weight and whether the bone is present; these conditions affect baking time. For parts, use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). For a whole bird, check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

Anywhere from 30 minutes to overnight, depending on the recipe and cut.

About 45 minutes to an hour at 425°F (220°C).

For a whole chicken, use an Instant Pot recipe that matches the bird’s weight and your model’s capacity. Follow that model’s liquid and pressure-release instructions, and allow time for preheating and steam release as well as the pressure-cooking timer. After pressure is safely released, check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. Instant Pot model manuals; Instant Pot pressure-cooking guidance; USDA chicken cooking chart; USDA thermometer guidance.

20-25 minutes, depending on thickness.

For fresh or thawed chicken, for 2–3-ounce wings, USDA estimates 30–40 minutes in a 350°F (177°C) oven. Use this as a planning range; larger wings or a different oven setting need a matching recipe. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

Generally around 2 minutes on high.

For fresh or thawed chicken, for 4–8-ounce thighs, USDA estimates 40–50 minutes in a 350°F (177°C) oven. Use this as a planning range, and choose a bone-in-thigh recipe for your piece size and oven setting. Insert the food thermometer into the thickest meat without touching the bone and confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

Approximately 1 to 1.5 hours per pound.

About 15-20 minutes at 400°F (205°C).

For fresh or thawed chicken, USDA estimates 6–8 minutes per side for a 4-ounce boneless breast half, or 10–15 minutes per side for a 6–8-ounce bone-in half. These are planning estimates; thickness and grill heat affect the time. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. USDA chicken cooking chart; USDA thermometer guidance.

For a pre-cooked ham, follow the product’s heating instructions; smoking time varies with its size and the equipment. If reheating fully cooked ham, heat ham packaged in a USDA-inspected plant to 140°F (60°C); leftover cooked ham or cooked ham repackaged elsewhere needs 165°F (74°C). Check with a food thermometer. USDA ham guidance.

5-7 minutes over medium heat.

8-12 minutes boiled or steamed.

For fresh or thawed chicken, USDA estimates 40–50 minutes for 4–8-ounce thighs in a 350°F (177°C) oven. Use this as a planning range and choose a thigh-specific recipe for a different piece size or oven setting. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

Typically 8-12 minutes for dry pasta, or 2-3 minutes for fresh pasta.

About 1 hour at 350°F (175°C) for a 2-pound meatloaf.

9-12 minutes.

5-7 minutes on high for a medium-sized potato.

45 minutes to 1 hour at 425°F (220°C).

The timing varies: symptoms can start within minutes or hours, several days later, or sometimes weeks later, depending on the cause. Contact a healthcare professional for bloody diarrhea, diarrhea lasting more than 3 days, fever above 102°F (39°C), vomiting that prevents you from keeping fluids down, or dehydration such as little urination or dizziness. During pregnancy, contact your doctor for fever with flu-like symptoms. CDC food-poisoning guidance; FDA foodborne-illness information.

Cooking time varies with patty thickness and method. Cook ground-beef burgers to 160°F (71°C) and ground-chicken or ground-turkey burgers to 165°F (74°C), checked with a food thermometer in the center. Time or color alone cannot confirm doneness. USDA safe-temperature guidance.

For fresh or thawed chicken, for 4–8-ounce thighs, USDA estimates 40–50 minutes in a 350°F (177°C) oven. Use this as a planning range, and choose a bone-in-thigh recipe for your piece size and oven setting. Insert the food thermometer into the thickest meat without touching the bone and confirm 165°F (74°C). USDA chicken cooking chart; USDA thermometer guidance.

At 275°F (135°C), start with a completely thawed, unstuffed turkey and monitor smoker air with a thermometer. USDA’s smoking guidance covers 8–12-pound birds at 225–300°F (107–149°C), with an estimated 20–30 minutes per pound for planning. Size and smoker conditions can change the time. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey method guidance; USDA smoking guidance; USDA thermometer guidance.

About 25 minutes per pound.

Use the fryer manufacturer’s instructions for time, capacity, oil level and setup. USDA recommends an unstuffed, completely thawed turkey of 12 pounds or less and a safe outdoor location for whole-turkey deep frying. Thoroughly dry the turkey inside and outside with paper towels. Keep water away from hot oil; never fry a frozen turkey or leave the fryer unattended. Remove it from the oil before using a food thermometer to check 165°F (74°C) in the thickest breast and innermost thigh and wing, avoiding bone. USDA turkey method guidance; USDA frying guidance; Turkey-fryer preparation guidance; USDA thermometer guidance.

Bring to a boil, then cover and remove from heat for 9-12 minutes.

1.5-2 hours at a lower heat around 250°F (120°C).

2-3 minutes in boiling water.

About 20 minutes per pound at 350°F (175°C).

25-30 minutes at 425°F (220°C).

Smoke completely thawed chicken and monitor smoker air within 225–300°F (107–149°C). A whole bird and chicken parts need different planning times, so use a recipe for that cut and weight. For a whole bird, check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. For parts, check the thickest meat away from bone. USDA smoking guidance; USDA thermometer guidance.

For a 10-pound ham, cooking time depends on the cut and whether it is raw or fully cooked; follow the package instructions. If reheating fully cooked ham, heat ham packaged in a USDA-inspected plant to 140°F (60°C); leftover cooked ham or cooked ham repackaged elsewhere needs 165°F (74°C). Check with a food thermometer. Fresh or cook-before-eating ham needs 145°F (63°C), followed by a 3-minute rest. USDA ham guidance.

45 minutes to 1 hour at 425°F (220°C).

For fresh or thawed chicken, USDA estimates 60–75 minutes of simmering for a 3–4-pound unstuffed whole chicken, or 1¾–2 hours for a 5–7-pound roasting hen. These are planning estimates, so choose the row for your bird’s size. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

About 1 hour for a 2-pound meatloaf.

8-10 hours on low.

8 hours on low for a 3-4 pound roast.

About 12-15 minutes for a 1-pound lobster.

2-4 minutes for thin spears, 5-7 minutes for thick spears.

1 to 1.5 hours per pound at 225°F (107°C) when smoking.

1.5-2 hours at a lower heat around 250°F (120°C).

7-10 minutes boiled.

At 225°F (107°C), start with completely thawed thighs and monitor smoker air within 225–300°F (107–149°C). Bone-in and boneless thighs of different sizes do not share one smoking time. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA smoking guidance; USDA thermometer guidance.

3-8 minutes per side, depending on thickness and desired doneness.

Oven time varies with patty thickness and oven temperature. Cook ground-beef burgers to 160°F (71°C) and ground-chicken or ground-turkey burgers to 165°F (74°C), checked with a food thermometer in the center. Time or color alone cannot confirm doneness. USDA safe-temperature guidance.

This can vary widely depending on the volume of water and the heat source, but typically 4-5 minutes for a standard pot on the stove.

12-15 minutes at 425°F (220°C) in the oven.

25-30 minutes at 350°F (175°C).

25-30 minutes, depending on thickness.

Oven time varies with patty thickness and oven temperature. Cook ground-beef burgers to 160°F (71°C) and ground-chicken or ground-turkey burgers to 165°F (74°C), checked with a food thermometer in the center. Time or color alone cannot confirm doneness. USDA safe-temperature guidance.

2-3 minutes in boiling water.

25-35 minutes at 350°F (175°C), depending on thickness.

For chicken breast in an Instant Pot, use a recipe matched to the breast thickness, bone-in or boneless cut, and fresh or frozen starting state. Follow your model’s liquid and pressure-release instructions; include preheating and release time in meal planning. After pressure is safely released, check the thickest part with a food thermometer for 165°F (74°C), avoiding bone. Instant Pot model manuals; Instant Pot pressure-cooking guidance; USDA chicken cooking chart; USDA thermometer guidance.

At 225°F (107°C), completely thaw the turkey first and leave it unstuffed. Keep smoker air within USDA’s 225–300°F (107–149°C) range, measured with an appliance thermometer. USDA’s 20–30-minutes-per-pound planning estimate covers 8–12-pound turkeys across that range; it is not a fixed 225°F finish time. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey method guidance; USDA smoking guidance; USDA thermometer guidance.

For fresh or thawed chicken, a breast’s cooking time depends on the method, thickness and whether it is bone-in. At 350°F (177°C), USDA estimates 20–30 minutes for a 4-ounce boneless breast half or 30–40 minutes for a 6–8-ounce bone-in half. Use those only as planning ranges for that setting. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. USDA chicken cooking chart; USDA thermometer guidance.

Tender thickness affects simmering time, so use a recipe for the tender size and method. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. USDA chicken cooking chart; USDA thermometer guidance.

For a fresh or fully thawed 13-pound turkey at 325°F (163°C), USDA’s 12–14-pound band estimates 3–3¾ hours unstuffed or 3½–4 hours stuffed. Keep the bird at 40°F (4°C) or below before roasting; a fixed extra 15–30 minutes does not cover every stuffed bird. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

Plan roasting by weight and whether the turkey is stuffed. USDA’s chart uses a 325°F (163°C) oven and a fresh or fully thawed bird kept at 40°F (4°C) or below before roasting. For example, a 12–14-pound bird is estimated at 3–3¾ hours unstuffed or 3½–4 hours stuffed. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

At 375°F (191°C), tender size and thickness determine the baking time; use a tender-specific recipe rather than a whole-breast timetable. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. Time and surface color cannot confirm the center is cooked. USDA chicken cooking chart; USDA thermometer guidance.

Boneless pork chops take about 25 minutes to cook in an oven preheated to 375°F (190°C).

A pork roast typically takes about 20 minutes per pound to cook at 350°F (175°C).

Smoking a brisket at 225°F (107°C) typically takes about 1 to 1.5 hours per pound of meat.

At 375°F (191°C), tender size and thickness determine the baking time; use a tender-specific recipe rather than a whole-breast timetable. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. Time and surface color cannot confirm the center is cooked. USDA chicken cooking chart; USDA thermometer guidance.

On a low setting, it typically takes about 10 to 12 hours to cook corned beef in a slow cooker.

A roast can take about 8 to 10 hours on the low setting or 4 to 5 hours on the high setting in a crock pot.

Steaming cauliflower typically takes about 5 to 10 minutes.

Regular spaghetti usually takes about 8 to 10 minutes to boil until al dente.

In the oven, a brisket can take about 3 to 4 hours at 350°F (175°C).

Ribs can take about 1.5 to 2 hours to cook on the grill over indirect heat.

Fresh corn typically takes about 5 to 7 minutes to boil.

At 275°F (135°C), smoke completely thawed thighs and use an appliance thermometer to monitor the smoker. USDA recommends smoker air within 225–300°F (107–149°C). Choose a recipe for the thigh size and bone-in or boneless cut. Use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). USDA smoking guidance; USDA thermometer guidance.

Broiling a steak can take about 3 to 12 minutes per side, depending on thickness and desired doneness.

Oven time varies with patty thickness and oven temperature. Cook ground-beef burgers to 160°F (71°C) and ground-chicken or ground-turkey burgers to 165°F (74°C), checked with a food thermometer in the center. Time or color alone cannot confirm doneness. USDA safe-temperature guidance.

Pork chops generally take about 8 minutes per side when cooked on the stove over medium heat.

Boiling water begins within minutes, but time to reach a full boil depends on the stove, pot size, and amount of water.

Salmon usually takes about 4 to 6 minutes per side when pan-seared, or 12 to 15 minutes in a 425°F (218°C) oven.

Stuffed peppers take about 25 to 30 minutes to bake in a 350°F (175°C) oven.

Pork chops take about 25 minutes to bake at 375°F (190°C).

Oven time varies with patty thickness and oven temperature. Cook ground-beef burgers to 160°F (71°C) and ground-chicken or ground-turkey burgers to 165°F (74°C), checked with a food thermometer in the center. Time or color alone cannot confirm doneness. USDA safe-temperature guidance.

Green beans typically take about 2 to 3 minutes to blanch in boiling water.

Pork chops usually take about 25 minutes to cook in an oven preheated to 375°F (190°C).

For chicken breast in an Instant Pot, use a recipe matched to the breast thickness, bone-in or boneless cut, and fresh or frozen starting state. Follow your model’s liquid and pressure-release instructions; include preheating and release time in meal planning. After pressure is safely released, check the thickest part with a food thermometer for 165°F (74°C), avoiding bone. Instant Pot model manuals; Instant Pot pressure-cooking guidance; USDA chicken cooking chart; USDA thermometer guidance.

For fresh or thawed chicken, at 350°F (177°C), USDA estimates 20–30 minutes for a 4-ounce boneless breast half or 30–40 minutes for a 6–8-ounce bone-in half. Larger cuts or a whole chicken need their weight-specific chart row. These are planning estimates. For breast halves, use a food thermometer in the thickest part, away from bone, to confirm 165°F (74°C). For a whole bird, check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA chicken cooking chart; USDA thermometer guidance.

At 225°F (107°C), completely thaw the turkey first and leave it unstuffed. Keep smoker air within USDA’s 225–300°F (107–149°C) range, measured with an appliance thermometer. USDA’s 20–30-minutes-per-pound planning estimate covers 8–12-pound turkeys across that range; it is not a fixed 225°F finish time. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey method guidance; USDA smoking guidance; USDA thermometer guidance.

For fresh or thawed chicken, a breast’s cooking time depends on the method, thickness and whether it is bone-in. At 350°F (177°C), USDA estimates 20–30 minutes for a 4-ounce boneless breast half or 30–40 minutes for a 6–8-ounce bone-in half. Use those only as planning ranges for that setting. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. USDA chicken cooking chart; USDA thermometer guidance.

For a fully thawed 12-pound turkey at 325°F (163°C), USDA’s 12–14-pound planning band estimates 3–3¾ hours unstuffed or 3½–4 hours stuffed. Keep the bird at 40°F (4°C) or below before roasting; stuffing and oven conditions affect time. Check 165°F (74°C) with a food thermometer in the thickest breast and the innermost thigh and wing, avoiding bone; any stuffing must also reach 165°F. USDA turkey roasting chart; USDA thermometer guidance.

Tender thickness affects simmering time, so use a recipe for the tender size and method. Check 165°F (74°C) with a food thermometer inserted from the side into the center of the thickest part, away from bone. USDA chicken cooking chart; USDA thermometer guidance.