Temperature, Not Time: Never Overcook Your Easter Roast Again

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Hey there Reader,

If you’ve got a big roast for Easter—you’ve got one job: don’t mess up the centerpiece. No pressure.....

But sadly.... Most cooks mess up holiday roasts by trusting time instead of temperature. Dry pork, gray beef, soggy crusts—Easter deserves better.

Here’s how to make sure your roast is the highlight of the table (not the regret).

🔥 The Secret to Roast Success Every Time

✅ Temp first, time second.
Internal temperature is your only real guide. Roast slow and steady, and pull it at the right moment—not after it’s already overcooked.

✅ Let it rest.
Build in time to rest your roast—15–20 minutes tented with foil. This locks in moisture and lets the temperature climb without drying out the meat.

✅ Know the doneness:

Prime Rib:
Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 135–140°F
Pork Roasts:
Ideal: 138–142°F, then rest to hit 145°F safely before serving

🥩 Easter Prime Rib Recipes

Choose your method—just don’t skip the thermometer.

🐖 Easter Pork Roast Recipes

Need something that feeds a crowd and still wows? Go with one of these:

🛠️ Tools That Make the Difference

✔️ Digital Meat Thermometer: You can't get our favorite on Amazon
✔️ Roasting Pan or Cast Iron Skillet: Even heat, better crust with or go to pan and must have skillet. Both are worth the investment.
✔️ Sharp Carving Knife: You’ve come this far—it's time to put on a show.

🥪What's your biggest roast challenge?

Reply to this email and let us know what specific part of roasting gives you trouble. We're working on a comprehensive guide and want to make sure we cover alll your specific questions.

Cheers,

Kita GirlCarnivore.com
Making meat more approachable since 2013.

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P.S. Need more Easter dinner inspiration? Visit our Complete Easter Recipes Collection for sides, desserts, and more holiday favorites to complete your perfect meal.

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