Water Needed
8.0 qt
Protein
Turkey
Brine Time
12–24h
| Salt Type | Volume Ratio | 1 tbsp Table = |
|---|---|---|
| Table Salt | 1× | 1 tbsp |
| Morton Kosher | 1.5× | 1.5 tbsp |
| Diamond Crystal | 2× | 2 tbsp |
Inputs
Result
Water: 14 × 0.67 = 9.38 qt. Salt (table): 9.38 × 0.25 × 16 = 37.5 tbsp (~2.3 cups). Sugar: half of base salt = 18.8 tbsp. Ice: 4.7 qt. Brine 12–24 hours in refrigerator.
Inputs
Result
Water: 5 × 0.67 = 3.35 qt. Base salt: 3.35 × 0.25 = 0.84 cups. Diamond Crystal 2×: 1.68 cups = 26.8 tbsp. Brine 4–12 hours.
Inputs
Result
Dry brine: 0.5 tsp per lb × 4 lbs = 2.0 tsp table salt. Rub evenly, place on rack in fridge. Dry brine time is 50% longer than wet: 12–24 hours.
The standard wet brine ratio is about 6% salt by weight, which works out to approximately 1 cup of table salt per gallon of water. For a more precise approach, use 1 tablespoon of table salt per cup (8 oz) of water. Diamond Crystal kosher salt requires 2x the volume, and Morton kosher requires 1.5x.
| Salt Type | Per Gallon | Per Quart | By Weight |
|---|---|---|---|
| Table Salt | 1 cup | 4 tbsp | 9.6 oz |
| Morton Kosher | 1.5 cups | 6 tbsp | 9.6 oz |
| Diamond Crystal | 2 cups | 8 tbsp | 9.6 oz |
Brining time depends on the protein type and size. Turkey needs 12–24 hours for a whole bird, chicken requires 4–12 hours, and pork needs 8–16 hours. Smaller cuts like chicken breasts need only 1–2 hours. Over-brining makes meat mushy and overly salty.
Wet brining submerges meat in a saltwater solution, adding moisture and seasoning throughout. Dry brining rubs salt directly on the surface and lets osmosis draw moisture out then back in. Dry brining uses less salt, takes longer, and produces crispier skin since no extra water is added.
| Feature | Wet Brine | Dry Brine |
|---|---|---|
| Moisture Added | 10–15% | Redistributed |
| Skin Texture | Softer | Crispier |
| Space Needed | Large container | Sheet pan |
| Cleanup | More work | Minimal |
| Time | Shorter | 50% longer |
Sugar is optional but recommended. It balances the saltiness, promotes browning, and adds a subtle sweetness. Use about half the amount of sugar as salt by volume. Brown sugar, maple syrup, or honey can be substituted for white sugar for additional flavor.
Kosher salt crystals are larger and flakier than table salt, so they don't pack as tightly. A tablespoon of kosher salt has more air space and less actual salt by weight. Diamond Crystal flakes are the lightest, requiring 2x the volume of table salt. Morton kosher is denser, needing only 1.5x.
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Last Updated: Mar 9, 2026
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