How Much Salt Per Gallon for the Perfect Turkey Brine

Brining is a simple process that helps ensure a moist, flavorful turkey. It involves soaking the raw bird in a saltwater solution called a brine before roasting. But to get the ideal brine, it’s important to use the right ratio of salt to water. Keep reading to learn exactly how much salt per gallon you need for a properly balanced turkey brine.

Why Brine a Turkey?

Brining provides two major benefits

• Infuses moisture into the turkey meat
• Enhances flavor throughout

The salt in the brine helps retain moisture during roasting by altering the protein structure. This keeps the turkey juicy and tender.

Flavor compounds from aromatics and herbs in the brine also get drawn into the meat. This seasons the entire turkey, not just the surface.

Basic Brine Ratios

The basic brine formula per gallon of water is

• 2 cups kosher or coarse sea salt
• 1 cup sugar
• Herbs, spices, citrus etc. for flavor

Table salt is too fine and dissolves too fast. Opt for kosher varieties like Diamond Crystal or coarse sea salt.

Sugar balances the saltiness. Any sugar works, from white to brown to maple syrup.

Why Use Kosher Salt?

Kosher salt:

• Dissolves steadily, not too fast or slow
• Has pure salt flavor without additives
• Weights less per volume than table salt

The salt crystals in kosher salt are larger and lighter than finely ground table salt. A cup of table salt weighs almost twice as much as kosher.

Using kosher salt allows better control over the saltiness. The clean flavor also won’t compete with other brine ingredients.

Adjusting Salt Amounts

The 2 cups kosher salt per gallon ratio is based on a 10-12 lb turkey. For smaller or larger birds, adjust the salt:

• 8-10 lb turkey: 1 1/2 cups salt per gallon
• 12-15 lb turkey: 2 1/4 cups salt per gallon
• 18-20 lb turkey: 3 cups salt per gallon

Add a little extra salt for frozen turkeys, as the ice crystals disrupt the brining process.

For turkeys over 20 lbs, it’s best to brine in two separate containers. Or inject the brine directly into thick areas like the breast.

Secondary Brine Ingredients

Besides water and salt, brines often contain:

• Aromatics like garlic, onions, herbs
• Spices such as peppercorns, cinnamon
• Fruit juices or zest like orange, lemon, apple
• Sweeteners like brown sugar or honey

Keep the brine ingredients proportional to the salt. For example, add:

• 1 head chopped garlic per 2 cups salt
• 1 cup orange juice per 1 cup sugar
• 2 tbsp peppercorns per 2 cups salt

Brining Time Guidelines

• Small birds (under 8 lbs): 6-8 hours
• Standard turkeys (10-15 lbs): 12-18 hours
• Large turkeys (over 18 lbs): 18-24 hours

Thaw the turkey completely before brining. And keep chilled at 40°F or below during the process.

For food safety, do not brine longer than 24 hours total. This can overly salt the meat.

Brine Ratio Examples

12 lb Turkey:

• 1 gallon water
• 2 1/4 cups kosher salt
• 1 cup maple syrup
• 1 orange, juiced and zested
• 1 onion, chopped
• 6 garlic cloves, crushed
• 2 bay leaves
• 1 tbsp peppercorns

18 lb Turkey:

• 3 gallons water
• 3 cups kosher salt
• 1 1/2 cups brown sugar
• Juice of 2 lemons + zest
• 2 onions, chopped
• 12 garlic cloves, crushed
• 4 bay leaves
• 3 tbsp peppercorns

Brining Tips for Best Results

• Make brine a day ahead to allow enough chilling time
• Submerge turkey fully in cold brine
• Keep chilled below 40°F throughout brining
• Rinse turkey after removing from brine
• Pat skin dry and let sit at room temp 30 mins before roasting

Following a proper salt per gallon ratio helps ensure your holiday turkey turns out moist and full of flavor. Trust the basic brine formula for a foolproof bird.