1 gal · 5% turkey brine
Input
1 gallon, 5%Output
189 g salt (~0.76 cups)3785 × 0.05 = 189 g.
Wet brine salinity is **percent salt by water weight**, not volume of salt alone.
**Formula:**
Water (g) = Gallons × 3,785
Salt (g) = Water (g) × Salt% ÷ 100
Salt (cups) ≈ Salt (g) ÷ 250 (kosher salt)
**Example — 1 gallon, 5%:**
3,785 × 0.05 = **189 g salt**
Water volume converted to grams, then salt mass from target salinity percentage; cups estimated from kosher salt density.
Formula
salt_g = (gallons × 3785) × (salt_pct/100); salt_cups ≈ salt_g / 250Estimate gallons needed to submerge the meat in your container.
Turkey and poultry often use 4–6%; pork chops 4–5%.
Use grams for accuracy, or cups from the calculator estimate.
Stir until no salt crystals remain before adding meat.
Keep poultry below 40°F for the entire brine time.
Input
1 gallon, 5%Output
189 g salt (~0.76 cups)3785 × 0.05 = 189 g.
Input
2 gallons, 5%Output
378 g salt7570 × 0.05 = 378 g.
Input
1 gallon, 6%Output
227 g salt3785 × 0.06 = 227 g.
Input
0.5 gallon, 4%Output
76 g salt1892.5 × 0.04 ≈ 76 g.
Common real-world scenarios where this tool saves time.
1 gallon at 5% → 189 g salt for a medium wet brine.
0.5 gallon at 4% for a lighter poultry brine.
1 gallon at 6% for stronger flavor on chops or ribs.
Step-by-step chains that connect related tools for common tasks.
| Salt % | Salt (g) | Kosher salt (cups) |
|---|---|---|
| 4% | 151 g | ~0.60 |
| 5% | 189 g | ~0.76 |
| 6% | 227 g | ~0.91 |
| 8% | 303 g | ~1.21 |
Kosher vs table salt **cup weights differ** — weigh in grams when possible.
Thaw fully first — use the **Meat Thaw Time Calculator** to plan ahead.
Above **8%** can make meat overly salty — stay in the 4–6% range for poultry.
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About **189 g salt** — 3,785 g water × 5% = 189 g.
Salt is **5% of the water weight** — not 5% of total brine volume including the bird.
About **0.76 cups** at ~250 g per cup (brand varies).
**4–6%** is common — 5% is a balanced holiday default.
Yes by **weight (grams)** — table salt is denser, so cup amounts will be less.
Turkey Serving sizes the **bird**; Brine Calculator sizes the **salt and water**.
Enough to **submerge the bird** — often 1–2 gallons in a cooler or pot; measure what you actually use.
Always **after full thaw** — brine cannot penetrate frozen meat evenly.
Often **12–24 hours** for whole poultry — follow your recipe; keep refrigerated.
Sugar is added separately — this tool calculates **salt only** by water weight and %.
Brine inputs stay on your device — no upload to EverydayTools servers.
Salt cup density varies by brand — weigh salt in grams for best accuracy; follow food safety for refrigerated brining.
Part of Calculator Tools
More free tools for the same workflow.
Free meat thaw calculator: frozen weight → refrigerator or cold-water thaw hours — 12 lb turkey ≈ 57.6 hours (~2.4 days) in the fridge. Runs locally in your browser.
Free turkey serving calculator: guest count and lb per person → total turkey weight to buy, with optional leftovers buffer. Runs locally in your browser.
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Reviewed on 2026-06-28.
5% is typical for poultry