Brine Calculator

Get perfectly seasoned, juicy meat every time. Calculate exact salt, sugar, and water amounts for turkey, chicken, pork, and more.

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ratio: 1.0x meat weight

💡 You need enough brine to fully submerge the meat. Use a heavy plate to keep it submerged.

Brining & Cooking Tools

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ThermoWorks Thermapen ONE

~$125

Fast and accurate instant-read thermometer, rotating display.

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Lodge Cast Iron Skillet 12-inch

~$30

Pre-seasoned 12-inch cast iron skillet for perfect searing.

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Lodge Enameled Dutch Oven

~$80

Enameled cast iron, excellent heat retention for braising.

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What Is Brining?

Brining is the process of soaking meat in a salt-water solution before cooking. The salt breaks down muscle proteins, allowing the meat to absorb more moisture. The result? Juicier, more tender, more flavorful meat — especially for lean cuts like turkey breast and pork chops that tend to dry out during cooking.

How Brining Works

Brining works through osmosis and protein denaturation:

  1. Salt dissolves into muscle proteins, causing them to unravel
  2. Water is absorbed — meat can absorb 10-30% of its weight in water
  3. Flavors infuse — salt and any aromatics penetrate the meat
  4. Better moisture retention — even with cooking loss, brined meat ends up juicier

Salt Percentage Guide

Brine strength is measured as the percentage of salt by weight of the water.

  • 3-4% (Mild): Best for delicate fish, seafood, and longer brines (12-24+ hours)
  • 5% (Standard): The most versatile. Works for poultry, pork, and most meats. 4-12 hour brine.
  • 6-7% (Strong): For quick brines (1-4 hours) and hearty meats. Don't over-brine!
  • 10% (Very Strong): Very fast brine (30 min to 2 hours). Easy to over-brine — set a timer!

Brine Time by Meat Type

  • Whole turkey (12-20 lbs): 12-24 hours
  • Turkey breast: 6-12 hours
  • Whole chicken (3-5 lbs): 6-12 hours
  • Chicken pieces / thighs: 2-6 hours
  • Pork chops (1 inch): 2-6 hours
  • Pork loin / tenderloin: 4-12 hours
  • Pork shoulder / butt: 8-24 hours
  • Corned beef (uncured): 5-7 days

Common Brine Add-Ins

Salt is essential, but you can customize your brine with aromatics:

  • Sweeteners: Brown sugar, white sugar, honey, maple syrup — balances salt, promotes browning
  • Herbs: Rosemary, thyme, sage, bay leaves, peppercorns
  • Aromatics: Garlic, onion, shallot, ginger, citrus zest
  • Spices: Allspice, cloves, cinnamon, coriander, mustard seed
  • Savory: Soy sauce, Worcestershire, fish sauce (add umami, reduce salt if using)

Wet Brine vs. Dry Brine

This calculator focuses on wet brining (soaking in salt water). Dry brining is an alternative: rub salt directly onto the meat surface and let it rest in the fridge. No water needed, and you get great flavor concentration and crispy skin. For dry brining, use about 0.5-1% of the meat's weight in salt.