Brine Ratio and Timing Calculator
Get exact wet or dry brine ratios, total brine volume, and safe soak times for any protein.
Salt-to-water ratio
Culinary practice🧂4 tbsp per qt
Kosher salt, per quart of cold water.
Total brine volume
Culinary practice🪣3.5 gal (14 qt)
About 1 quart per pound to fully submerge 14 lb of turkey, whole.
Total salt needed
Culinary practice⚖️3 cups and 8 tbsp
Based on 4 tbsp of salt per quart of water, for 14 qt total.
Optional sugar
Culinary practice📦1 cup and 12 tbsp
Optional flavor addition, not required for safety. Half the salt amount is a good starting point.
Recommended soak time
Culinary practice⏱️12 hr – 1 day
Typical range for turkey, whole. Refrigerate throughout.
Universal safety notes
USDA guidance- Wet brine should not exceed 2 days in the refrigerator.
- Dry brine: refrigerate for up to 2 days, massaging the salt mixture into the surface every 8 to 12 hours.
- Cook to a safe internal temperature: 165°F for poultry, 145°F for pork and beef.
- Always brine in the refrigerator, never at room temperature.
- Discard used brine after removing the protein, do not reuse.
Advertisement
Follow us on Pinterest for more kitchen tips & tools
Save recipes, calculators, and cooking inspiration