The short answer
How to brine a turkey comes down to two methods: soak a fully thawed bird in salt water (wet brine), or rub salt into it and refrigerate (dry brine). Keep it at 40°F or below, for no more than 2 days, then cook it to 165°F.
- Wet ratio: USDA lists 3/4 cup salt per gallon; America’s Test Kitchen uses 1/2 cup table salt per gallon for 6 to 12 hours.
- Dry ratio: USDA lists 1 tablespoon per 5 lb; America’s Test Kitchen uses 1 teaspoon kosher salt per lb for 24 to 48 hours.
- Salt swap: 1 cup table salt equals about 1 1/2 cups Morton kosher or 2 cups Diamond Crystal.
- Skip it: do not add a brine to a self-basting or kosher bird without checking the label.
- Best for most homes: dry brine, since it needs far less fridge space.
In this article
Brining means using salt to season meat and help it hold moisture during cooking. According to America’s Test Kitchen, salt changes the protein structure, which leaves room for water and keeps lean meat juicier. This guide credits each ratio to its source, because those ratios differ, and it takes its safety rules from USDA. We have not cooked these ourselves, so follow the source figures rather than mixing methods.
Wet Brine vs Dry Brine: Which Is Better?
A dry brine suits most home cooks, because it takes little fridge space and leaves no bucket of raw poultry water. A wet brine is still useful when you want maximum juiciness in lean breast meat and can keep a large container cold.
| Wet brine | Dry brine | |
|---|---|---|
| What it is | Turkey fully submerged in salt water | Salt rubbed on and under the skin, no liquid |
| Time | 6 to 12 hours is common; USDA allows up to 2 days | 24 to 48 hours |
| Fridge space | Large covered container | A sealed bag or a wrapped bird |
| Moisture | Adds water to the meat | Seasons without added liquid |
| Skin | Can inhibit browning, so pat very dry | Does not add water to the bird |
| Cleanup | Discard the raw brine carefully | Minimal |
| Choose it if | You have space and want juiciness first | You want an easy, low-mess method |
Turkey Brine Recipe: Salt Ratios That Work
A basic turkey brine recipe is just salt plus cold water, and everything else is optional flavor. The published ratios differ a lot, so pick one source and use its salt, amount and time together. Stronger brines need shorter soaks, and America’s Test Kitchen warns that leaving a bird in longer than suggested makes it too salty.
| Source | Method | Salt | Water or bird | Time |
|---|---|---|---|---|
| USDA FSIS | Wet | 3/4 cup salt | 1 gallon water (or 3 tbsp per quart) | At least overnight, up to 2 days |
| America’s Test Kitchen | Wet | 1 cup table salt | 2 gallons water | 6 to 12 hours |
| America’s Test Kitchen | Quick wet | 1 cup table salt | 1 gallon water | 4 to 6 hours |
| Alton Brown, Food Network | Wet | 1 cup kosher salt, plus 1/2 cup brown sugar | 1 gallon stock plus 1 gallon iced water | 8 to 16 hours, for 14 to 16 lb |
| USDA FSIS | Dry | 1 tbsp kosher or seasoned salt | Per 5 lb of turkey | Up to 2 days |
| America’s Test Kitchen | Dry | 1 tsp kosher salt | Per 1 lb of turkey | 24 to 48 hours |
Want more flavor? Add herbs, peppercorns or citrus peel, and sugar if you like, but leave the salt amount alone. Then chill any heated brine completely before the turkey goes in, as Butterball advises. Otherwise, warm liquid will take the bird out of the safe range.
How Long Should You Brine a Turkey by Size?
Most whole turkeys need 6 to 12 hours in a 1/2-cup-per-gallon wet brine, or 24 to 48 hours in a dry brine. Size changes the amount of salt and water more than the time, as this chart shows. The wet and dry figures follow America’s Test Kitchen; the teaspoon math is ours.
| Bird | Wet: table salt and water | Wet time | Dry: kosher salt at 1 tsp per lb | Dry time |
|---|---|---|---|---|
| Bone-in breast, 6 to 8 lb | 1/2 cup in 1 gallon | 3 to 6 hours | 3/4 tsp per lb: about 1 1/2 to 2 tbsp | 6 to 24 hours |
| 12 lb | 1 cup in 2 gallons | 6 to 12 hours | 4 tbsp | 24 to 48 hours |
| 14 lb | 1 cup in 2 gallons | 6 to 12 hours | 4 tbsp plus 2 tsp | 24 to 48 hours |
| 16 lb | 1 cup in 2 gallons | 6 to 12 hours | 5 tbsp plus 1 tsp | 24 to 48 hours |
| 18 lb | 1 1/2 cups in 3 gallons | 6 to 12 hours | 6 tbsp | 24 to 48 hours |
| 20 lb | 1 1/2 cups in 3 gallons | 6 to 12 hours | 6 tbsp plus 2 tsp | 24 to 48 hours |
| 24 lb | 1 1/2 cups in 3 gallons | 6 to 12 hours | 8 tbsp | 24 to 48 hours |
When to start for Thanksgiving 2026
- Dry brine: start on Tuesday, November 24, for 48 hours before a Thursday meal.
- Wet brine: start on Wednesday night, November 25, so that you finish within 12 hours.
- Thawing comes first: a 16 lb bird needs about 4 days in the fridge, at 24 hours per 4 to 5 lb, so start by November 20 for a Tuesday dry brine.
Kosher Salt vs Table Salt: How Much Do You Use?
Never swap salts cup for cup, because a cup of fine table salt holds far more salt than a cup of flaky kosher salt. America’s Test Kitchen uses a simple rule of thumb: 1 part table salt equals 1 1/2 parts Morton kosher equals 2 parts Diamond Crystal kosher. It also recommends weighing salt when you can, since brands vary.
| Table salt | Morton kosher | Diamond Crystal kosher | Approx. weight |
|---|---|---|---|
| 1 tablespoon | 1 1/2 tablespoons | 2 tablespoons | 23 g |
| 1/4 cup | 6 tablespoons | 1/2 cup | 92 g |
| 1/2 cup | 3/4 cup | 1 cup | 184 g |
| 1 cup | 1 1/2 cups | 2 cups | 368 g |
Table salt dissolves quickly, so America’s Test Kitchen prefers it for wet brines. Kosher salt spreads more evenly, so it uses that for dry salting. Note also that ATK’s dry ratio simply says “kosher salt” and USDA’s salt is not branded. If you use dense Morton, stay toward USDA’s lighter 1 tablespoon per 5 lb, which is safer against over-salting.
Watch out. A recipe that says “1 cup kosher salt” could mean very different amounts of salt depending on brand. So if you swap in table salt at the same volume, the brine may be about twice as salty as a recipe written for Diamond Crystal.
How to Brine a Turkey Safely, Step by Step
Start with a fully thawed turkey, and keep it at 40°F or below throughout. Here is how to brine a turkey with each method, using USDA’s handling rules.
Wet brine steps
- Do not wash the bird. USDA says washing raw poultry can spread bacteria to nearby foods and surfaces.
- Choose a food-grade plastic, stainless steel or glass container. Check that a bucket is food grade before using it.
- Dissolve the salt, chill the brine, and fully submerge the turkey. Weigh it down if it floats.
- Cover it and refrigerate. USDA also allows a cooler with ice, but check that it holds 40°F or below with a thermometer.
- Remove the turkey after the set time, discard the brine and pat the skin very dry.
Dry brine steps
- Measure the salt for the weight of your bird, then mix in any dried herbs.
- Rub it over the skin, and for the America’s Test Kitchen method, inside the cavity and under the breast and leg skin.
- Seal the bird in a food-grade bag with the air pressed out, or wrap it tightly. For USDA’s method, massage the salt in every 8 to 12 hours.
- Refrigerate for up to 2 days, then pat it dry with paper towels before you cook it.
Pro tip. Clean as you go. After handling raw turkey or brine, wash your hands and sanitize the sink and any surface that was splashed, since brine carries the same bacteria as raw poultry.
How to brine a turkey for smoking, frying or from frozen
For smoking, a dry brine is a good match, and our smoked turkey guide covers temperatures and wood. For frying, pat the bird especially dry and thaw it fully, because water and hot oil do not mix. Do not brine from frozen, either: both methods above start with a thawed bird, and the time spent thawing must be counted separately. For a turkey breast, use the shorter time in the chart, so that it does not over-salt.
Why Shouldn’t You Brine a Pre-Brined Turkey?
A pre-brined turkey already contains a salt solution, so a second brine can push it from seasoned to too salty. Therefore, read the label before you buy salt. USDA FSIS says terms such as “self-basting”, “marinated” or “for flavoring” mean a solution was added during processing, up to 3% by weight on bone-in poultry and 8% on boneless.
- Butterball: the company says its whole turkeys are individually pre-brined, and treats extra brining as optional. Its Cook from Frozen bird does not need basting, brining or seasoning.
- Pre-basted birds: America’s Test Kitchen notes these are injected with a mix including salt, broth and sodium phosphate.
- Kosher turkeys: America’s Test Kitchen notes they are salted during processing, so treat them as already seasoned.
- Safe to brine: look for a natural turkey with no added solution listed in the ingredients.
Butterball does give brining directions for standard birds, so a second brine is not a safety problem. Still, our advice is to skip it on any pre-brined bird, or keep the dry salt very light, because you cannot remove salt once it is in the meat.
How Do You Cook a Brined Turkey?
Cook a brined turkey just as you would any other, to 165°F in the thickest part of the breast, the innermost thigh and the wing. Our chart for how long to cook a turkey gives oven times, and the thermometer has the final word. However, go lightly on any salt in your rub or stuffing, and taste the drippings first, since Traeger warns they may be too salty for gravy. If cooking feels like too much this year, compare the Thanksgiving dinner to go options.
Our verdict
Use a dry brine unless you have a clear reason not to: 1 teaspoon of kosher salt per pound for 24 to 48 hours, or USDA’s lighter tablespoon per 5 lb if you use dense salt. Choose a wet brine only if you have the cold space for it. Whichever you pick, thaw first, stay at 40°F or below, stop at 2 days and leave pre-brined birds alone.
Frequently Asked Questions
How much salt do you need to brine a turkey?
For a wet brine, USDA lists 3/4 cup of salt per gallon of water, while America’s Test Kitchen uses 1/2 cup of table salt per gallon for 6 to 12 hours. For a dry brine, USDA lists 1 tablespoon per 5 lb, and America’s Test Kitchen uses 1 teaspoon of kosher salt per lb.
How long should you brine a turkey?
Brine a whole turkey for 6 to 12 hours in America’s Test Kitchen’s wet brine, or 24 to 48 hours with its dry method. USDA says not to brine for more than 2 days, and to keep the bird at 40°F or below. A bone-in breast needs less time, about 3 to 6 hours in wet brine.
Is a wet or dry brine better for turkey?
A dry brine is better for most home cooks because it needs little fridge space, makes less mess and avoids handling a large container of raw brine. A wet brine adds moisture to lean breast meat, although it can inhibit browning. Choose wet if you have room and want extra juiciness, and dry otherwise.
Can you use table salt instead of kosher salt to brine a turkey?
Yes, but reduce the volume. America’s Test Kitchen’s rule of thumb is that 1 part table salt equals 1 1/2 parts Morton kosher or 2 parts Diamond Crystal kosher. So 1 cup of Diamond Crystal becomes about 1/2 cup of table salt. A kitchen scale gives the most reliable result when you switch salts.
Should you rinse a turkey after brining?
USDA advises against washing raw poultry because splashes can spread bacteria to the sink and nearby surfaces, so the safest choice is to remove the turkey, discard the brine and pat it dry with paper towels. Patting also helps the skin brown. If you measured the salt and time correctly, the bird should not be overly salty.
Can you brine a frozen or Butterball turkey?
Do not brine a frozen bird, because you should thaw it fully in the fridge first. A standard Butterball is already pre-brined, according to the company, and extra brining is optional; its Cook from Frozen turkey does not need brining at all. Since added salt cannot be removed, we suggest skipping a second brine on these birds.
