Turkey Brine Time Chart: Salt, Water and Hours by Weight
Published
A whole turkey brines for 6 to 12 hr at the default 3.8% strength, and a bone-in turkey breast brines for 4 to 6 hr at its default 5.71%. The stronger whole turkey brine, 7.61%, shortens the window to 4 to 6 hr. Each strength has a maximum time, and the turkey is brined in the refrigerator.
The tables give the salt and water by weight for every strength and the time for each. The salt is a percentage of the water's weight, so the salt follows the water if you use a different amount.
Whole turkey
A whole turkey of 12 to 24 lb (5.4 to 11 kg), weighed without giblets or brine. The default weight is 14 lb (6.35 kg) and the default strength is Lighter, long.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 14 lb |
|---|---|---|---|---|
| Lighter, long About 3.8 g of table salt per 100 g of water, from America's Test Kitchen and the University of Illinois Extension. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 6 to 12 hr |
| Stronger, shorter About 7.61 g of table salt per 100 g of water, from America's Test Kitchen, the University of Illinois Extension and Napoleon Grills. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 4 to 6 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine meat that is labeled basted, enhanced, marinated or kosher (Morton Salt, It's Time To Brine). Destination BBQ (Brining math explained) says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all. America's Test Kitchen's roasted brined turkey recipe says not to brine a kosher or self-basting turkey because it already contains a good amount of sodium.
Keep the turkey and brine at 40°F (4°C) or below and do not leave the turkey out at room temperature while it brines. USDA and the University of Wisconsin Extension say not to brine any longer than two days.
Morton Salt says not to brine a turkey you plan to deep fry.
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Do not brine longer than 12 hr. America's Test Kitchen gives 12 hours in its chart and 14 hours in its recipe at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days. Applies to: Lighter, long.
Do not brine longer than 6 hr. America's Test Kitchen gives 6 hours as the longest time at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days. Applies to: Stronger, shorter.
Notes
The University of Wisconsin Extension says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination. If you rinse the cavity afterward, use cold water and make sure it runs out the other end.
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
Lighter, long brine, 3.8%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 12 lb (5.44 kg) | 216 g (7.6 oz) | 1 5/8 cups | 7/8 cup | 3/4 cup | 6 quarts (5.68 L) | 6 to 12 hr |
| 16 lb (7.26 kg) | 288 g (10.2 oz) | 2 1/8 cups | 1 1/4 cups | 1 cup | 8 quarts (7.57 L) | 6 to 12 hr |
| 20 lb (9.07 kg) | 360 g (12.7 oz) | 2 5/8 cups | 1 1/2 cups | 1 1/4 cups | 10 quarts (9.46 L) | 6 to 12 hr |
| 24 lb (10.89 kg) | 432 g (15.2 oz) | 3 1/4 cups | 1 7/8 cups | 1 1/2 cups | 12 quarts (11.36 L) | 6 to 12 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Stronger, shorter brine, 7.61%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 12 lb (5.44 kg) | 432 g (15.2 oz) | 3 1/4 cups | 1 7/8 cups | 1 1/2 cups | 6 quarts (5.68 L) | 4 to 6 hr |
| 16 lb (7.26 kg) | 576 g (20.3 oz) | 4 1/4 cups | 2 1/2 cups | 2 cups | 8 quarts (7.57 L) | 4 to 6 hr |
| 20 lb (9.07 kg) | 720 g (25.4 oz) | 5 3/8 cups | 3 1/8 cups | 2 1/2 cups | 10 quarts (9.46 L) | 4 to 6 hr |
| 24 lb (10.89 kg) not recommended | 864 g (30.5 oz) | 6 3/8 cups | 3 3/4 cups | 3 cups | 12 quarts (11.36 L) | 4 to 6 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
This combination is outside what the sources support, so the calculator does not recommend it. See the other messages for the reason. Applies to: 24 lb (10.89 kg).
The source time table for this food ends at 22 lb (9.98 kg). At 24 lb (10.89 kg) the time is not covered, so the result shows the last row and is not recommended. Applies to: 24 lb (10.89 kg).
Warning
Do not brine longer than 12 hr at 3.8%. America's Test Kitchen gives 12 hours in its chart and 14 hours in its recipe at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days.
Warning
Do not brine longer than 6 hr at 7.61%. America's Test Kitchen gives 6 hours as the longest time at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days.
Warning
The Stronger, shorter brine is sourced up to 22 lb (10 kg). The 24 lb (10.89 kg) row is marked not recommended, because the source time table ends at 22 lb.
Sources differ on the times. At 3.8%, America's Test Kitchen's chart gives 6 to 12 hours and its recipe 12 to 14 hours, and the University of Illinois Extension says overnight with no hours. Morton Salt gives 1/2 cup of Morton Coarse Kosher salt per gallon, converted to 3.04%, overnight and up to 14 hours. The calculator uses the shorter maximum of 12 hours, and the stated times assume ordinary refrigeration.
At 7.61%, America's Test Kitchen gives 4 to 6 hours, the University of Illinois Extension 6 to 8 hours, and Napoleon Grills 24 hours for birds up to 10 lb and up to 48 hours for 15 to 20+ lb. Morton Salt gives 1 cup of Morton Coarse Kosher per gallon, converted to 6.09%, for 4 to 5 hours. The calculator uses the shorter maximum of 6 hours. The full guide is brine whole turkey.
Turkey breast
A bone-in turkey breast of 6 to 8 lb (2.7 to 3.6 kg), weighed without the brine. The default weight is 6 lb (2.72 kg) and the default strength is Standard.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 6 lb |
|---|---|---|---|---|
| Lighter About 3.8 g of table salt per 100 g of water, from America's Test Kitchen. The University of Illinois Extension's halved turkey brine converts to the same value. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 3 to 6 hr |
| Standard About 5.71 g of table salt per 100 g of water, from Cook the Story. Amazing Ribs (6%) and Destination BBQ (5% to 7%, turkey breast) give similar weight-based strengths. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 4 to 6 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 6 hr. America's Test Kitchen gives 6 hours as the longest time at this strength. Applies to: Lighter.
Do not brine longer than 6 hr. Cook the Story gives 4 to 6 hours for a turkey breast and states no separate maximum; the calculator's maximum is the top of that range, 6 hours. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here. Applies to: Standard.
Lighter brine, 3.8%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 6 lb (2.72 kg) | 108 g (3.8 oz) | 3/4 cup | 1/2 cup | 3/8 cup | 3 quarts (2.84 L) | 3 to 6 hr |
| 7 lb (3.18 kg) | 126 g (4.4 oz) | 7/8 cup | 1/2 cup | 3/8 cup | 3.5 quarts (3.31 L) | 3 to 6 hr |
| 8 lb (3.63 kg) | 144 g (5.1 oz) | 1 1/8 cups | 5/8 cup | 1/2 cup | 4 quarts (3.79 L) | 3 to 6 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Standard brine, 5.71%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Water | Time |
|---|---|---|---|---|---|---|
| 6 lb (2.72 kg) | 162 g (5.7 oz) | 1 1/4 cups | 3/4 cup | 5/8 cup | 3 quarts (2.84 L) | 4 to 6 hr |
| 7 lb (3.18 kg) | 189 g (6.7 oz) | 1 3/8 cups | 7/8 cup | 5/8 cup | 3.5 quarts (3.31 L) | 4 to 6 hr |
| 8 lb (3.63 kg) | 216 g (7.6 oz) | 1 5/8 cups | 1 cup | 3/4 cup | 4 quarts (3.79 L) | 4 to 6 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 6 hr at either strength. America's Test Kitchen gives 6 hours as the longest time at 3.8%. At 5.71%, Cook the Story gives 4 to 6 hours for a turkey breast and states no separate maximum; the calculator's maximum is the top of that range, 6 hr. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum shown here.
At 3.8% only America's Test Kitchen gives a turkey breast, with 3 to 6 hours. At about 5.7% Cook the Story gives 4 to 6 hours, while Destination BBQ gives 8 to 24 hours for turkey breast at 5% to 7%. The calculator uses the shorter maximum of 6 hours. The full guide is brine turkey breast.
Rules for every turkey brine
Warning
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Warning
Keep the turkey and brine at 40°F (4°C) or below and do not leave the turkey out at room temperature while it brines. USDA and the University of Wisconsin Extension say not to brine any longer than two days.
Warning
Morton Salt says not to brine a turkey you plan to deep fry.
Warning
Do not brine meat that is labeled basted, enhanced, marinated or kosher. Morton Salt advises against it. Destination BBQ says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all. America's Test Kitchen's roasted brined turkey recipe says not to brine a kosher or self-basting turkey because it already contains a good amount of sodium.
Warning
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Note
The University of Wisconsin Extension says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination. If you rinse the cavity afterward, use cold water and make sure it runs out the other end.
The University of Wisconsin Extension brining tips give the refrigerator limit of 40°F (4°C) or less, the two-day maximum and the advice not to wash the bird. Morton Salt lists the cases in which it advises against brining: basted, enhanced, marinated or kosher meat, and a turkey that will be deep fried.
How to read the chart
The weight is the turkey's weight before brining. Each row shows the water the calculator uses by default, 0.5 quart per pound, and the salt for that water. America's Test Kitchen's chart uses 2 gallons of water and 1 cup of table salt for a turkey of 12 to 17 lb and 3 gallons and 1 1/2 cups for 18 to 24 lb, which is the same salt per gallon, about 3.8% by weight, so the total salt rises with the water. The default of 0.5 quart per pound equals ATK's 8 quarts at 16 lb and 12 quarts at 24 lb. It is lower than ATK's chart for a bird under 16 lb and for one from 18 to 23 lb, so the 14 lb default of 7 quarts is a little under ATK's 8 quarts. In this calculator you enter the water for your own container, and the salt changes with it.
The salt per gallon chart lists the salt per gallon for each salt type, and the brine ratio chart lists it per quart. Both give the amounts by weight first.
How to choose between strengths
The lighter whole turkey brine takes 6 to 12 hr, so it suits an overnight brine, and the stronger one takes 4 to 6 hr. The stronger brine is sourced up to 22 lb. The window is the same for any weight within the sourced range, so a larger bird does not brine longer in this calculator.
Wet brines make poultry skin soggy, and Amazing Ribs suggests a dry brine for skin-on poultry. Destination BBQ says to air-dry the skin before cooking after a wet brine. The dry brine turkey guide covers the salt per pound for a dry brine, the dry brine turkey breast guide covers a bone-in breast on its own, and wet versus dry brine compares the methods. For the chicken equivalents see the chicken brine time chart.
The Splendid Table gives 2 days for a turkey of 12 to 18 lb but states no salt amount, so the calculator does not pair it with a strength. The two-day figure is the outer limit that USDA and the University of Wisconsin Extension give, not a time the calculator recommends.
If you go over the time
The guide to over-brining explains the mechanism, and the brine food safety guide covers temperature and reuse. The calculator returns the salt in grams, ounces and spoons for your own turkey weight and water.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Frequently asked questions
How long should I brine a whole turkey?
At the default 3.8% strength the calculator gives 6 to 12 hr, and the maximum is 12 hr. At 7.61% it gives 4 to 6 hr for a turkey up to 22 lb (10 kg).
How long do you brine a turkey breast?
A bone-in breast of 6 to 8 lb (2.7 to 3.6 kg) takes 3 to 6 hr at 3.8% and 4 to 6 hr at 5.71%. Do not brine it longer than 6 hr.
What is the longest you can brine a turkey?
USDA and the University of Wisconsin Extension say not to brine any longer than two days. The calculator's maximums are much shorter: 12 hr for the lighter whole turkey brine and 6 hr for the stronger one.
Should I brine a turkey I plan to deep fry?
Morton Salt says not to brine a turkey you plan to deep fry.
Do I wash the turkey before brining it?
No. The University of Wisconsin Extension says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination.
Does a bigger turkey need a stronger brine?
No. America's Test Kitchen uses the same salt per gallon of water for 12 to 17 lb and 18 to 24 lb turkeys and changes only the amount of water. In the calculator the salt follows the water you enter.