How It Works
Brining uses osmosis to push saltwater into meat, seasoning it all the way through and helping it retain moisture during cooking. The standard ratio is 1 cup of kosher salt per 1 gallon of water. This gives you roughly a 6% salt solution — enough to season without making the meat taste salty.
- Pick your meat type or tap a quick preset to auto-fill common weights.
- Enter the weight in pounds.
- Choose a brine style — basic (salt only), sweet (salt + sugar), or herb (salt + sugar + aromatics).
- The calculator shows exact amounts of water, salt, optional sugar, and recommended brine time.
The water amount is calculated at 1 gallon per 5 pounds of meat, rounded up. You need enough liquid to fully submerge the meat. If your container is oddly shaped, you may need slightly more.
Salt-to-Water Ratio Chart
| Water | Kosher Salt | Table Salt | Sugar (optional) |
|---|---|---|---|
| 1 gallon (3.8L) | 1 cup (273g) | 3/4 cup (218g) | 1/2 cup (100g) |
| 2 gallons (7.6L) | 2 cups (546g) | 1.5 cups (436g) | 1 cup (200g) |
| 3 gallons (11.4L) | 3 cups (819g) | 2.25 cups (654g) | 1.5 cups (300g) |
| 4 gallons (15.1L) | 4 cups (1092g) | 3 cups (872g) | 2 cups (400g) |
Kosher salt and table salt are NOT interchangeable by volume. Kosher salt crystals are larger, so 1 cup of kosher salt weighs less than 1 cup of table salt. When in doubt, use a kitchen scale and measure by grams.
Brine Times by Meat Type
| Meat | Minimum | Maximum | Notes |
|---|---|---|---|
| Whole turkey (12-20 lbs) | 12 hours | 24 hours | Start the night before |
| Whole chicken (3-5 lbs) | 4 hours | 12 hours | Overnight works well |
| Chicken breast | 1 hour | 4 hours | Over-brining ruins texture |
| Pork chops | 2 hours | 8 hours | Thick-cut = longer time |
| Pork tenderloin | 2 hours | 12 hours | Lean cut benefits most |
| Shrimp | 15 min | 30 min | Very short — easy to over-brine |
FAQ
Does brining make meat salty?
Not when done correctly. A 6% salt solution (1 cup kosher salt per gallon) seasons the meat through to the center without making it taste like seawater. If you find the result too salty, reduce salt to 3/4 cup per gallon next time. Rinsing the meat after brining and patting dry also helps.
Should I use a wet brine or dry brine?
This calculator is for wet brines — submerging meat in salt water. Dry brining (rubbing salt directly on the surface and refrigerating uncovered) gives crispier skin on poultry but takes longer. Wet brining is faster and more forgiving for beginners.
Can I brine a Butterball or pre-seasoned turkey?
No. Pre-basted or "self-basting" turkeys already contain a salt solution (check the label for "contains up to 8% solution"). Brining these will make the meat too salty. Buy a natural, unseasoned turkey for brining.
What container should I use for brining?
Use a food-grade bucket, a large stockpot, a brining bag, or a cooler. The meat must be fully submerged and refrigerated at 40°F or below the entire time. For large turkeys, a 5-gallon bucket inside a cooler with ice packs works well.
Related Tools
- Turkey Size Calculator — find out how big a turkey to buy before you brine it.
- Cooking Time Calculator — get the cooking time after brining is done.
- Cooking Unit Converter — convert between cups, grams, tablespoons, and liters.