Turkey Thawing, Brining & Roasting Calculator
Calculate refrigerator or cold-water thaw times, wet (6%) vs dry brine (0.75%) salt quantities, and 325°F oven roasting schedules unstuffed or stuffed per USDA FSIS standards.
Turkey Weight & Preparation Choices
6.80 kg
lbs
Total Oven Roasting Duration
USDA COMPLIANT
3 hr 38 min
At 325°F (163°C) unstuffed ~15 min per pound to reach 165°F core
Required Thawing Time
3.3 Days (80 hr)
Safe refrigerator thaw (38°F - 40°F)
Brine Salt Formulation
51 g Kosher Salt (0.75%)
~6.4 tbsp Diamond Crystal / 3.4 tbsp Morton
USDA FSIS Target Temperatures & Serving Guide
Breast Core Pull Temp:
160°F - 165°F (71°C - 74°C)
Thigh Joint Temp:
175°F (79°C) for tender dark meat
Mandatory Carving Rest:
30 min (juices redistribute)
Estimated Guest Servings:
12 portions (1.25 lb raw/guest)
Thanksgiving Timeline Checklist:
1.
Thaw: Place turkey on bottom fridge shelf by Monday morning.
2.
Dry Brine: Salt skin and meat cavity 24-48 hours before roasting. Leave uncovered for crispy skin.
3.
Roast: Cook until instant-read thermometer reaches 165°F in deepest part of breast.
4.
Rest: Tent loosely with foil for 30 minutes before carving to retain moisture.