Brining is the most reliable way to get a juicy, well-seasoned turkey. Salt changes the meat's proteins so it holds more moisture during roasting — the difference between dry and succulent.
The brine ratio
A basic wet brine is salt dissolved in water, sometimes with sugar and aromatics. The standard strength is about 1 cup of table salt per gallon of water. If you use kosher salt, you'll need more by volume because the crystals are larger, so weighing salt is more accurate than measuring by cup.
Our brine calculator scales the salt, water, and sugar to your turkey's size and container, so you mix exactly the right strength.
How long to brine a turkey
A good guide is roughly 1 hour of brining per pound of turkey, up to a limit. Brining too long makes the meat overly salty and can turn the texture spongy.
| Turkey weight | Wet brine time |
|---|---|
| 10–12 lb | 10–12 hours |
| 12–16 lb | 12–16 hours |
| 16–20 lb | 16–20 hours (max ~24) |
Wet brine vs dry brine
A wet brine submerges the turkey in salted water and gives very juicy results, but needs fridge space and a large container. A dry brine rubs salt directly on the skin and rests uncovered in the fridge — it takes less space and produces crisper skin, though it's a little less forgiving on moisture. Both work; the wet method is more foolproof for beginners.
After the brine
Once brined, remove the turkey, pat it thoroughly dry, and let the skin air-dry in the fridge for an hour or two for better browning. Then roast as normal — our turkey cooking time calculator gives roasting times by weight so the bird finishes perfectly.
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Frequently Asked Questions
What is the ratio for turkey brine?
A standard wet brine uses about 1 cup of table salt per gallon of water, or 1 tablespoon per cup. Weighing the salt is more accurate, especially with coarse kosher salt.
How long should you brine a turkey?
Brine roughly 1 hour per pound, up to a maximum of about 12 to 24 hours. Over-brining makes the meat too salty and spongy, so don't exceed the limit.
Is a wet brine or dry brine better?
A wet brine gives the juiciest results and is very forgiving, while a dry brine takes less space and produces crisper skin. Both work well for turkey.
Do you rinse a turkey after brining?
Yes — rinse off surface salt, then pat the turkey thoroughly dry before roasting. Letting the skin air-dry in the fridge afterward helps it brown and crisp.