🍂 Thanksgiving Special

Turkey Brining Calculator

Perfect brine ratios, timing, and holiday planning for the juiciest turkey ever

🦃 Turkey Details

lbs
Typical range: 10-20 lbs

💧 Wet Brine Settings

Light (5%) Standard (7%) Strong (9%)

📐 Units & Preferences

📊 Your Brine Recipe

⚠️

Food Safety Reminder

Always keep your turkey refrigerated at 40°F (4°C) or below while brining. Never brine on the counter or in a cooler without monitoring temperature. Discard all brine after use.

🗓️ Thanksgiving Timeline

lbs

👨‍👩‍👧‍👦 How Many Guests?

8
guests expected
Intimate (4) Party (30)
🦃
14 lbs
Turkey Size
🧂
1 cup
Kosher Salt
💧
1.5 gal
Water
⏱️
16-20 hrs
Brine Time
🍗
12
Servings
📦
Yes!
Leftovers?
💡

Serving Size Tip

Plan for 1-1.5 lbs of turkey per person (bone-in). This accounts for bone weight and provides enough for seconds and leftovers. For big eaters or lots of leftovers desired, go with 1.5 lbs per person.

📚 How Turkey Brining Works

🔬 The Science

Brining uses osmosis to infuse your turkey with moisture and seasoning. Salt denatures proteins, allowing them to retain more water during cooking. The result is noticeably juicier meat compared to unbrined turkey, with better flavor penetration throughout.

  • Salt loosens muscle fibers
  • Water is absorbed deep into meat
  • Flavor penetrates beyond the surface
  • Provides temperature cushion during cooking

✅ Tips for Best Results

  • Use kosher salt for easier measurement
  • Cool brine completely before adding turkey
  • Fully submerge the bird in brine
  • Pat turkey completely dry before roasting
  • Skip additional salt in rubs or seasonings
  • Air-dry 12-24 hours for crispier skin

⚠️ Common Mistakes to Avoid

  • Brining for more than 24 hours (wet brine)
  • Using pre-brined or "enhanced" turkeys
  • Not keeping turkey cold (below 40°F)
  • Not patting turkey completely dry before roasting
  • Adding salt to gravy from brined turkey
  • Using table salt with kosher salt ratios

🧮 Brining Formulas Used

📐 Calculation Formulas

/* WET BRINE CALCULATIONS */
Water Volume = Turkey Weight (lbs) × 0.5 gallons
              // Example: 14 lb turkey = 7 quarts (1.75 gallons)

Salt Amount (Morton Kosher) = Water Volume (gallons) × 1 cup per gallon
                             // 1 cup Morton = 241g (Source: America's Test Kitchen)

Salt Amount (Diamond Crystal) = Water Volume (gallons) × 2 cups per gallon
                               // 1 cup Diamond = 137g (Source: America's Test Kitchen)
                               // Diamond Crystal is ~44% less dense than Morton

Salt Amount (Table Salt) = Water Volume (gallons) × 0.5 cups per gallon
                          // 1 cup table salt = ~300g (much denser)

Sweetener Amount = Salt Amount × 0.5
                  // Half the volume of salt for balance

Brine Time = MIN(Turkey Weight × 1 hour, 24 hours)
            // 1 hour per pound, max 24 hours (Source: Multiple culinary references)

/* DRY BRINE CALCULATIONS */
Salt Amount = Turkey Weight (lbs) × 1 tablespoon kosher salt
             // 1 tbsp Morton = ~18g, 1 tbsp Diamond = ~9g
Brine Time = 24-72 hours (longer is better for dry brine)

/* FEAST MODE - TURKEY SIZING */
Turkey Size (lbs) = Guest Count × 1.25
                   // 1-1.5 lbs per person (Source: Food Network, USDA)
                   // USDA minimum: 1 lb/person; 1.25 allows for leftovers

Servings = Turkey Weight × 0.65 ÷ 0.5
          // ~35-40% yield after cooking (Source: TipBuzz/USDA)
          // 0.5 lb serving size

/* FOOD SAFETY (Source: USDA/CDC) */
Safe Temperature: Keep turkey at or below 40°F (4°C) while brining
Internal Temp: Cook to minimum 165°F (74°C) in thickest part
Thaw Time: 24 hours per 4-5 lbs in refrigerator

❓ Frequently Asked Questions

Common questions about turkey brining for Thanksgiving

For wet brining, plan for 12-24 hours maximum. A good rule of thumb is about 1 hour per pound of turkey. Never exceed 24 hours or the meat can become mushy and overly salty. For dry brining, you can safely leave the salt rub on for 24-72 hours in the refrigerator for deeper flavor penetration.
Wet brining submerges the turkey in a saltwater solution, adding moisture and flavor throughout. Dry brining involves rubbing salt directly on the turkey and letting it sit uncovered in the fridge. Wet brines produce juicier meat but less crispy skin, while dry brines yield crispier skin with excellent flavor but slightly less moisture. Dry brining also takes up less refrigerator space.
The USDA recommends against rinsing raw poultry, as it can spread bacteria to your sink, countertops, and nearby surfaces. For wet-brined turkeys, simply remove from brine and pat completely dry with paper towels—the brining time, not rinsing, controls saltiness. For dry-brined turkeys, definitely do NOT rinse; just pat dry and proceed. If you choose to rinse despite USDA guidance, immediately clean and sanitize your sink and all surrounding surfaces thoroughly.
It's best to thaw your turkey completely before brining for even salt distribution. However, you can begin wet brining a partially frozen turkey and let it continue thawing in the brine. Just add extra time to account for thawing. Never dry brine a frozen turkey—the salt won't penetrate properly. Allow 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey.
Common causes include brining too long, using pre-brined/enhanced turkey (check the label for added sodium), using table salt instead of kosher salt with the same measurements, or adding salt to seasonings after brining. Table salt is much denser than kosher salt—use half the amount if substituting. Also, different kosher salt brands have different densities: Diamond Crystal is about half as dense as Morton's.
No, never reuse brine. The brine has been in contact with raw poultry and contains bacteria that could cause foodborne illness. Additionally, the salt concentration changes as the turkey absorbs the brine. Always prepare fresh brine for each turkey and discard used brine immediately. Sanitize your sink and any surfaces that contacted the raw brine.
Absolutely yes. The turkey must stay at 40°F (4°C) or below during the entire brining process to prevent bacterial growth. Use your refrigerator, or if space is tight, a cooler with plenty of ice that you monitor and replenish regularly. Never brine on the counter or leave at room temperature. Food safety is critical when handling raw poultry.
Yes, but with caution. Drippings from brined turkey will be saltier than usual. Taste the drippings before adding any salt to your gravy, and consider diluting with unsalted turkey or chicken stock. Many cooks recommend making gravy separately with low-sodium broth rather than relying on the drippings. If the drippings taste too salty, you can add more liquid or a splash of cream to balance.
The key is drying the skin thoroughly. After brining, pat the turkey completely dry and let it sit uncovered in the refrigerator for 12-24 hours. This allows the skin to dry out. Before roasting, rub the skin with oil or butter. During the last 30 minutes of cooking, you can increase oven temperature to 400-425°F to crisp the skin. If the skin still isn't crispy enough, a quick blast at 450°F for 10-15 minutes at the end works wonders.
Use a food-safe container large enough to fully submerge the turkey. Options include brining bags (easiest cleanup), large stock pots, food-grade plastic buckets, or even a clean cooler lined with a brining bag. Avoid reactive metals like aluminum or copper. Brining bags are popular because they take up less space in the refrigerator and can be placed in a roasting pan to catch leaks. Whatever container you use, make sure it fits in your refrigerator.

📖 Resources & References

Trusted sources used in developing this calculator

🍳 Cooking Guides

🧪 Technical References

🦃 Turkey Preparation

❓ FAQ Sources

⚖️ Disclaimer

The information provided by this Turkey Brining Calculator is intended for general informational and educational purposes only. While we have fact-checked this content against authoritative sources including USDA, CDC, and America's Test Kitchen guidelines, results may vary based on individual circumstances, equipment, and ingredients used.

Food Safety: Always follow USDA guidelines for safe food handling. Keep turkey refrigerated at 40°F (4°C) or below during brining. Use a food thermometer to ensure your turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, wing, and breast before serving. When in doubt about food safety, consult official USDA resources or contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).

Salt Measurements: Different brands of kosher salt have significantly different densities (Morton's is nearly twice as dense as Diamond Crystal by volume). Always use the specific salt type indicated, or adjust quantities accordingly. When precision matters, measuring by weight is more accurate than volume.

No Warranty: BrineCalculators.com makes no warranties or representations regarding the accuracy, completeness, or suitability of the information provided. We are not responsible for any adverse outcomes resulting from the use of this calculator or the information contained herein.

Consult Professionals: If you have specific dietary concerns, allergies, or health conditions, please consult with a qualified healthcare provider or culinary professional before preparing brined foods.

Content fact-checked: November 2024 | Sources verified against USDA, CDC, and culinary authority guidelines