Turkey Brine Calculator
Get exact amounts of salt, sugar and water for a juicy, well-seasoned turkey, measured for the salt you actually have. Kosher salts differ a lot from brand to brand.
- Based on USDA food-safety data
- Private: runs in your browser
- Free, no sign-up
Wet brine or dry brine?
- Wet brining submerges the turkey in salt water. The meat absorbs some of the water, which makes it juicier and more forgiving if slightly overcooked. The downsides: you need a big container and a lot of refrigerator space, and the skin doesn't crisp as well.
- Dry brining means rubbing salt directly on the turkey and leaving it uncovered in the fridge. The salt draws out moisture, dissolves, and is reabsorbed. It seasons deeply, gives crisper skin, and needs no bucket, which is why many cooks now prefer it.
Why the type of salt matters
A cup of Diamond Crystal kosher salt weighs about 135 g. A cup of Morton kosher weighs about 230 g, and a cup of table salt about 288 g. Swap one for another by volume and your brine can end up twice as salty. This calculator works out the salt by weight, then converts it to cups and spoons for the brand you're using.
| Wet brine, per gallon of water | Classic (4%) | Quick (6%) |
|---|---|---|
| Salt by weight | about 151 g | about 227 g |
| Diamond Crystal kosher | about 1⅛ cups | about 1⅔ cups |
| Morton kosher | about ⅔ cup | about 1 cup |
| Table salt | about ½ cup | about ¾ cup + 2 tsp |
Brining safely
- Keep it cold. The USDA says to keep the turkey and brine refrigerated at 40 °F or below the whole time. If you use a cooler, add ice packs and check the temperature with a thermometer.
- Don't brine longer than two days, per USDA guidance.
- Start with a fully thawed turkey and remove the giblets first. The turkey calculator tells you when to start thawing.
- Don't rinse the turkey, before or after brining. The USDA advises against washing raw poultry because it splashes bacteria around the sink. Pat it dry with paper towels instead.
- Skip brining for "kosher", "self-basting" or "enhanced" turkeys. They've already been salted or injected with a salt solution, and brining them again makes them too salty.
Tips
- Dissolve the salt and sugar in a few cups of hot water, then add the rest as cold water (or ice) so the brine is fully chilled before the turkey goes in.
- A brining bag set inside a roasting pan or cooler holds the turkey with less water than a bucket.
- Pan drippings from a brined turkey are salty, so taste before salting your gravy. The gravy calculator gives you the base amounts.
- For dry brining, leave the turkey uncovered on a rack for the last day or so. The drier skin browns and crisps much better.
Frequently asked questions
How much salt do I need to brine a turkey?
For a wet brine, about 150 g of salt per gallon of water (a 4% brine). That's roughly 1⅛ cups of Diamond Crystal or ⅔ cup of Morton kosher salt. For a dry brine, use about 0.75% of the turkey's weight: roughly 48 g, or 5½ tablespoons of Diamond Crystal, for a 14-pound turkey.
How long should I brine a turkey?
12 to 24 hours for a classic 4% wet brine, 8 to 12 hours for a stronger 6% brine, and 1 to 2 days for a dry brine. The USDA advises not to brine longer than two days.
How much water do I need?
Enough to cover the turkey completely, usually 1½ to 2 gallons for a 12- to 16-pound bird in a brining bag, and more in a bucket. To check, put the turkey in the container and add water until it's covered, then measure the water.
Do I need to adjust the roasting time for a brined turkey?
No. Roast as usual and check for 165 °F in the thickest part of the breast, thigh and wing. Brined turkeys can brown faster, so tent loosely with foil if needed.