Turkey Brine Calculator

Enter your turkey weight and pick wet or dry brine to see how much water, salt and sugar you need and roughly how long to brine. Results use common rules of thumb; follow your recipe if it differs.

Do not brine a kosher, self-basting or "enhanced" turkey (check the label for added salt solution): it is already salted. Keep the turkey below 40 °F (4 °C) the whole time, rinse is optional, and pat it dry before roasting.

Rules used

• Wet brine: about 1 gallon of brine per 5 lb of turkey (at least 1 gallon), rounded up to the next 1/2 gallon.
• Salt per gallon: 1 cup Diamond Crystal kosher, 3/4 cup Morton kosher or 1/2 cup table salt (brands differ in density).
• Optional sugar: 1/2 cup per gallon.
• Wet brine time: about 1 hour per lb, kept between 12 and 24 hours for a whole bird.
• Dry brine: 1 tbsp Diamond Crystal kosher per 4 lb (about 1 tbsp Morton kosher per 6 lb, or 1 tsp table salt per 3 lb), rubbed on and under the skin, 1 to 3 days uncovered in the fridge.

Quick reference (wet brine, Diamond Crystal)

FAQ

How much salt per gallon of turkey brine?

A common basic brine uses about 1 cup of Diamond Crystal kosher salt per gallon of water. Salt brands differ in density: that is roughly 3/4 cup of Morton kosher salt or 1/2 cup of table salt.

How long should I brine a turkey?

A common rule of thumb for a wet brine is about 1 hour per pound, usually 12 to 24 hours for a whole turkey and not much longer, or the meat can turn too salty. A dry brine is usually left 1 to 3 days in the fridge.

How much brine do I need for a turkey?

You need enough to cover the bird completely. As a rough guide plan about 1 gallon of brine per 5 pounds of turkey, at least 1 gallon, and check that your container and fridge space fit.

See also: Turkey cooking time · Turkey thawing calculator · Thanksgiving food calculator · Gravy calculator · Stuffing calculator · All holiday dates · all tools