Specialty Meat Cooking Time Calculator
Calculate perfect cooking times for lobster, venison, salmon, beef Wellington, and other specialty items. Expert-level precision for impressive dishes.
Choose Your Specialty Item
Lobster Tail
15 min/lb at 425°F
Whole Lobster
18 min/lb at 400°F
Venison Roast
14 min/lb at 325°F
Venison Tenderloin
12 min/lb at 425°F
Whole Salmon
12 min/lb at 375°F
Salmon Fillet
15 min/lb at 400°F
Beef Wellington
18 min/lb at 425°F
Turducken
15 min/lb at 325°F
Veal Roast
20 min/lb at 325°F
Rack of Veal
18 min/lb at 375°F
Whole Fish (Oven Roasted)
15 min/lb at 400°F
Sea Bass Fillet
15 min/lb at 400°F
Cod Fillet
15 min/lb at 400°F
Goat Roast
25 min/lb at 325°F
Whole Rabbit
25 min/lb at 350°F
Wild Boar Roast
25 min/lb at 325°F
Specialty Items Temperature Guide
| Item | Recommended Temp | Notes |
|---|---|---|
| Lobster | 140°F (60°C) | Meat turns opaque white |
| Venison | 130°F (54°C) | Best served medium-rare |
| Salmon | 125-145°F (52-63°C) | 125°F for silky, 145°F for firm |
| Beef Wellington | 125°F (52°C) | For medium-rare center |
Frequently Asked Questions
What temperature should lobster be cooked to?
Lobster should reach an internal temperature of 140°F (60°C). The meat will turn from translucent to opaque white when done. Don't overcook or it becomes rubbery.
Can venison be served rare?
Yes! Venison is best served rare to medium-rare (125-135°F). It's very lean, so cooking past medium makes it dry and tough. Marinating adds moisture.
What temperature for salmon?
Salmon can be served at 125°F for silky, medium texture or 145°F for fully cooked. The FDA recommends 145°F, but many chefs prefer 125-130°F for better texture.
How do I know when beef Wellington is done?
Use a thermometer inserted through the pastry: 120°F for rare, 125°F for medium-rare, 135°F for medium. The pastry should be golden brown and puffed.
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Last updated: December 2025