Turkey Brine Ratio Calculator
Calculate the salt, sugar and water for a wet turkey brine at your chosen salinity, plus how long to brine by weight.
How it works
Salt (g) = water weight (g) × salt% ÷ 100 · Water 1 g/ml · Suggested time ≈ 1 hour per pound (max 24 h)
A wet brine is a salt solution that seasons the bird and helps it hold moisture; salinity is best expressed as a percent of the water weight so it scales to any batch size. A 5% brine is a reliable all-purpose strength — stronger brines season faster but risk an overly salty, spongy result if left too long. Volume weights vary by salt type (kosher salt is far lighter per cup than table salt), so the gram figure is the reliable target; the tablespoon estimate assumes fine table salt.
Worked example
You brine in 4 quarts (about 3.79 L, ≈ 3785 g) of water at 5%. Salt needed is 3785 × 5 ÷ 100 = 189 g, roughly 10.5 tablespoons of table salt, with an optional 95 g of sugar. A 12 lb turkey brines about 12 hours.
Frequently asked questions
How much salt per gallon of brine?
At a 5% strength, about 189 g per gallon (a gallon of water weighs ≈ 3785 g). By volume that is roughly 10–11 tablespoons of table salt, or noticeably more if you use flaky kosher salt, which is why weighing is more accurate.
How long should I brine a turkey?
A common guide is about 1 hour per pound, capped near 24 hours; a 12–14 lb bird is typically brined 12–16 hours in the refrigerator. Over-brining makes the meat too salty and mushy.
Do I need sugar in a brine?
Sugar is optional. It balances the salt, aids browning and adds a subtle sweetness, but it does not drive the moisture retention — salt does. A common ratio is about half as much sugar as salt.
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This calculator is for educational purposes. Double-check important results before acting on them.