Turkey Brine & Roasting Time Calculator
Time is a planning estimate only — always confirm with a meat thermometer that the breast and thigh reach 165°F (74°C).
Free turkey calculator — weight-tiered roasting time by method (roast, spatchcock, deep-fry, stuffed or not) based on USDA FSIS guidance, plus dry vs wet brine salt and water ratios, in one place.
How it works
- Enter your turkey's weight and whether it's stuffed
- Pick a cooking method: roast, spatchcock, or deep-fry
- See the estimated roasting time, then switch to the brine tab for dry or wet brine salt/water amounts and timing
Frequently asked questions
Why not just use 20 minutes per pound?
USDA FSIS and university extension roasting charts use a weight-tiered formula — minutes per pound actually decrease as the bird gets bigger (roughly 15 min/lb for an 8-12 lb bird down to 11-12 min/lb for a 20-24 lb bird). A flat multiplier overestimates time for large turkeys, which this calculator avoids by using the same tiered approach.
Is time alone enough to know it's done?
No — treat the estimated time as a starting point for planning, not doneness. Always confirm with a meat thermometer that the thickest part of the breast and thigh has reached 165°F (74°C), per USDA food safety guidance.
Dry brine or wet brine — which is better?
Both work; dry brine (rubbing salt directly on the skin, 24-48 hours ahead) gives crispier skin and needs no extra fridge space, while wet brine (submerging in a salted water solution, 12-24 hours) adds more moisture but requires a large container and more fridge room.
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Update history
- 2026-09-28 Launched: weight-tiered roasting time by cooking method plus dry/wet brine salt and water calculator, based on USDA FSIS roasting guidance. Entirely client-side.