Turkey Brine Calculator
Wet or dry — get the exact salt-to-water ratio, brine time, and container size you need for your bird.
Understand the recommendation
Read the complete guide for assumptions, safety notes, examples, and practical decisions behind this calculator.
Read the related guide →Brine recipe
Free · instantBrine basics
- Wet brine — submerge the turkey in a saltwater solution. More forgiving on timing, with a juicier result.
- Dry brine — rub salt directly on the skin. Crispier skin and deeper flavor, but it needs fridge space.
- Always use kosher salt — table salt is denser and will over-salt.
- Rinse and pat dry after brining. Wet skin will not crisp.
- Never brine a pre-brined or enhanced turkey; check the label for injected salt solution.
How the brine calculator works
- Enter the turkey's weight and choose wet or dry brine — the two methods use completely different math.
- For a wet brine, the calculator sizes the bath at about 0.5 gallon of water per pound of turkey, rounded up to the next full gallon.
- Pick your salt concentration: standard is 1 cup of kosher salt per gallon (roughly 5%), strong is 1½ cups (roughly 7%). Sugar comes in at half the salt volume.
- For a dry brine, the calculator scales salt to the bird instead of the water — about 0.25 tablespoon per pound, rubbed over and under the skin.
- You also get a brine time (8–12 hr for wet under 12 lb, 12–24 hr above, 24–48 hr for dry) and a container size 1.5× the water volume so the turkey doesn't overflow it.
Brine examples
14 lb turkey, standard wet brine
14 × 0.5 = 7 gallons of water, 1 cup kosher salt per gallon, and ½ cup sugar. Brine 12–24 hours in a container of at least 10.5 gallons.
14 lb turkey, dry brine
About 3.5 tablespoons (1.8 oz) of kosher salt rubbed over the whole bird, then 24–48 hours uncovered on a rack over a sheet pan in the fridge.
10 lb turkey, strong wet brine
10 × 0.5 = 5 gallons of water with 1½ cups salt per gallon and ¾ cup sugar. Because it's under 12 lb, 8–12 hours is enough — longer risks a salty, spongy texture.
Brine amounts by turkey weight
| Weight | Wet brine water | Salt (standard 5%) | Dry brine salt | Brine time (wet / dry) |
|---|---|---|---|---|
| 8 lb | 4 gal | 4 cups | 2.0 tbsp | 8–12 hr / 24–48 hr |
| 10 lb | 5 gal | 5 cups | 2.5 tbsp | 8–12 hr / 24–48 hr |
| 12 lb | 6 gal | 6 cups | 3.0 tbsp | 12–24 hr / 24–48 hr |
| 14 lb | 7 gal | 7 cups | 3.5 tbsp | 12–24 hr / 24–48 hr |
| 16 lb | 8 gal | 8 cups | 4.0 tbsp | 12–24 hr / 24–48 hr |
| 18 lb | 9 gal | 9 cups | 4.5 tbsp | 12–24 hr / 24–48 hr |
| 20 lb | 10 gal | 10 cups | 5.0 tbsp | 12–24 hr / 24–48 hr |
Common brining mistakes
- Brining a pre-brined turkey. Check the label for "enhanced," "self-basting," or an injected salt solution — those birds are already seasoned and will turn inedibly salty.
- Swapping in table salt cup-for-cup. Table salt is much denser than kosher salt, so the same volume delivers far more sodium. Weigh it or use kosher.
- Brining too long. Past 48 hours the proteins break down and the meat goes mushy — more time does not mean more flavor.
- Roasting straight out of the brine. Rinse a wet-brined turkey and pat it bone-dry; wet skin steams instead of crisping.
- Using warm brine. The solution must be fully chilled before the turkey goes in, and the whole setup has to stay at 40°F or below the entire time.
Turkey Brine Calculator FAQ
Wet brine vs. dry brine — which is better?
Both work. Wet brining infuses moisture and is more forgiving on timing. Dry brining (salt rubbed directly on skin) produces crispier skin and concentrated flavor, but requires more fridge space and planning.
How much salt per gallon of water for turkey brine?
A standard wet brine uses about 1 cup of kosher salt per gallon of water (roughly 5% concentration). For a stronger brine, use 1½ cups per gallon. Always use kosher or sea salt — not iodized table salt.
How long should I brine a turkey?
Wet brine: 8–12 hours for a small bird (under 12 lb), 12–24 hours for a large one. Dry brine: 24–48 hours. Don't exceed 48 hours for either method or the meat can become mushy.
Do I need to rinse the turkey after brining?
Rinse after a wet brine to remove surface salt, then pat completely dry. A dry-brined turkey should not be rinsed — just brush off any undissolved salt, since the surface is already dry and primed for crisp skin.
Where do I keep a brining turkey if my fridge is full?
A cooler works: put the turkey and brine in a food-safe bag inside the cooler and pack it with ice, keeping the temperature at 40°F or below. Check the ice every few hours and top it up.
Can I still make gravy from a brined turkey's drippings?
Yes, but the drippings carry extra salt. Dilute them with unsalted stock, skip any added salt in the roux, and taste at every step before adjusting.
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