Turkey Brine Calculator
Brining a turkey before roasting is the single most effective technique for producing a juicy, flavorful bird. Salt penetrates the meat via osmosis and diffusion, dissolving some muscle proteins and retaining moisture even when the turkey is exposed to high oven heat. Getting the brine ratio right is essential. Too little salt and the brine has no effect. Too much salt and the meat becomes unpleasantly salty. This calculator uses the standard culinary salt concentration of approximately 5-6% by weight for wet brines, and calculates the correct amount of salt and water based on your turkey's weight, ensuring you always have enough brine to fully submerge the bird. It also calculates dry brine amounts and brining time. Enter your turkey weight and brine type below.
Brine ratio formulas
Wet brine water (gallons) = turkey weight (lbs) / 2
Wet brine kosher salt (cups) = water (gallons) * 1
Wet brine sugar (cups) = water (gallons) * 0.5 (optional)
Dry brine salt (tsp) = turkey weight (lbs) * 0.5
Brine time (hours) = turkey weight (lbs) * 1 (min 8 hrs, max 24 hrs for wet)
For a wet brine, this yields approximately a 5.5% salt solution by weight, which is the accepted standard for safe and effective poultry brining.
Brining tips
- Always brine in a food-safe container in the refrigerator. Never brine at room temperature.
- Add ice to the brine to help keep the turkey cold if refrigerator space is limited.
- After brining, rinse the turkey thoroughly (wet brine) or do not rinse (dry brine) and pat dry before roasting.
- Do not add more salt to the cavity or skin after brining - the turkey is already seasoned.
- Flavoring additions: bay leaves, peppercorns, citrus zest, herbs, and garlic are popular additions that complement the salt.
Turkey brining: frequently asked questions
What is the standard ratio for a turkey wet brine?
The standard wet brine ratio is 1 cup of table salt (or 2 cups of kosher salt) per gallon of water, yielding approximately a 6% salt solution by weight. This is the most widely recommended ratio for poultry.
How long should I brine a turkey?
Brine for 1 hour per pound of turkey, with a minimum of 8 hours and a maximum of 24 hours for a wet brine. A 15-pound turkey should brine for about 15 hours. Longer than 24 hours can make the meat too salty and mushy.
What is the difference between wet brine and dry brine?
Wet brining submerges the turkey in salted water. Dry brining (also called pre-salting) rubs salt directly onto and under the skin without added water. Dry brining produces crispier skin because it draws moisture out then reabsorbs it.
What type of salt should I use for brining?
Use kosher salt or non-iodized table salt. Iodized salt can give the meat a metallic flavor. Diamond Crystal kosher salt is less dense than Morton's, so volume amounts differ. This calculator uses weight ratios for accuracy.
Does brining a pre-basted or kosher turkey work?
No. Pre-basted turkeys (labeled 'self-basting') and kosher turkeys are already processed with salt solutions. Brining these will result in an over-salted bird. Check the label before brining.
Official sources
- USDA Food Safety and Inspection Service: Turkey - from Farm to Table.
- USDA FSIS: Safe Minimum Internal Temperature Chart.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.