The United States government has a website called Foodsafety.gov that is directly responsible for helping people store and cook food as safely as possible. The website deals with roasting meats, such as beef, turkey, chicken, pork, lamb and veal.
Most meat needs to be roasted until it reaches an internal temperature of 145 degrees Fahrenheit. This temperature will assure all bacteria in the meat is killed so it will not pose a threat to those who eat it. Chicken, turkey and other forms of poultry, along with ground meats, need to reach an internal temperature of at least 165 F to be safe to eat.
The amount of time it takes to roast a piece of meat to these temperatures vary according to the thickness of the meat and whether it contains bones. Meat is generally roasted at temperatures of between 325 F and 425 F for anywhere from 18 to 43 minutes per pound.