Brine Calculator
A wet brine keeps chicken, turkey and pork juicy and seasoned throughout. Enter your water volume to get a reliable 6% salt ratio by weight, and your protein weight for a brining time.
Brine Calculator
Why use the Brine Calculator
Dry, bland poultry almost always means no brine. This gives a foolproof salt ratio and time so meat comes out juicy and seasoned all the way through.
How to get your numbers
- Water volume that just covers the meat in your container.
- Meat weight, for the brining time.
- Weigh the salt — brands differ hugely by the cup.
Recommended for this job
How to use it
- Enter how much water your brine uses.
- Weigh the salt for accuracy — volumes vary wildly between brands.
- Optionally enter the protein weight for a recommended brine time.
Frequently asked questions
What is the ratio for a wet brine?
A dependable all-purpose brine is 6% salt by the weight of the water — about 227 g of salt per gallon. Weigh the salt rather than measuring by cup.
How long should I brine meat?
Roughly 1 hour per pound, up to about 12 hours for a whole turkey. Over-brining makes the texture spongy and the meat too salty.
Do I need sugar in a brine?
It is optional. About half the salt weight in sugar balances flavor and helps browning, but you can leave it out.
Wet brine vs dry brine — which is better?
Wet brines add moisture and season fast; dry brines (salting the surface) give crispier skin and concentrate flavor. Both work — pick by the result you want.
Can you over-brine meat?
Yes. Left too long, meat turns mushy and unpleasantly salty. Stick to the recommended time for the weight.
What kind of salt do I use for brining?
Kosher salt is standard, but weigh it — a cup of one brand can weigh nearly double another, which throws off volume-based recipes.
Do I rinse meat after brining?
Pat it dry before cooking. Rinse only if you suspect it is over-salted; drying the surface helps it brown.
