π§ Brine Calculator
Exact salt, water, and timing for wet or dry brines.
How to Use This Calculator
Pick wet or dry brine, choose your meat, and enter its weight. For wet brines, enter how much water you need to submerge the meat. The calculator returns the exact grams of salt and sugar, plus timing guidance.
Wet vs Dry Brining
Dry: salt grams = meat grams x 1%
Sugar grams = salt grams x sugar%
Salt moves through meat by diffusion at roughly 1 inch per 24 hours. A wet brine surrounds the meat with salted water so osmosis carries seasoning inward while the meat absorbs extra moisture. A dry brine draws moisture out first, dissolves the salt in those juices, then reabsorbs the concentrated liquid. Both methods work, but dry brining is simpler and gives better browning.
Worked Example
14 lb turkey, wet brine, 4 quarts (3,785 g) water at 8 percent salt: salt = 3,785 x 0.08 = 303 g of kosher salt. Sugar at 50 percent of salt = 151 g. Brine 18 to 24 hours refrigerated, then rinse, pat dry, and roast.
Wet Brine vs Dry Brine
Wet brining submerges meat in salt water, which the muscle fibers absorb through osmosis and diffusion. It adds moisture but can dilute flavor slightly and needs refrigerator space for a large container. Dry brining (salting) draws moisture out first, then the salty liquid gets reabsorbed, concentrating flavor without added water. Many chefs prefer dry brining for chicken and turkey because the skin dries out and crisps better.
Common Brining Mistakes
Never brine kosher meat or anything labeled "enhanced" or "injected with solution" because it is already salted. Do not brine in a reactive metal container like aluminum or cast iron; use food-grade plastic, glass, or stainless steel. Keep everything below 40 F the entire time. If your brine includes sugar, know that it browns faster in the oven, so watch for over-browning.
Frequently Asked Questions
What is the difference between wet and dry brining?
Wet brining submerges meat in salted water, while dry brining rubs salt directly on the surface. Wet brines work faster and add moisture, but they can dilute flavor slightly. Dry brines concentrate flavor and give crispier skin on poultry. For turkey, many cooks now prefer dry brining because it is simpler and the skin browns better.
What salt percentage should I use for brining?
For equilibrium wet brining, 5 to 6 percent salt by weight of the total water plus meat is the sweet spot for poultry. Traditional wet brines run 8 to 10 percent salt in the water alone, but those require careful timing to avoid over-salting. Dry brining uses about 1 percent of the meat weight in salt, roughly 1 tablespoon of kosher salt per 5 pounds.
How long should I brine a turkey?
A whole turkey needs 12 to 24 hours in a wet brine, or 24 to 48 hours for a dry brine. Chicken pieces need 4 to 8 hours wet or 8 to 24 hours dry. Pork chops do well with 4 to 6 hours. Thicker cuts need more time because salt moves about 1 inch per 24 hours through meat.
Can I use table salt for brining?
You can, but you must adjust the amount. Table salt is denser than kosher salt, so 1 tablespoon of table salt equals about 1.5 tablespoons of Diamond Crystal kosher salt. Weighing your salt in grams is the only foolproof method, which is why this calculator works in weight.
Should I add sugar to my brine?
Sugar is optional but recommended at about half the salt weight. It balances the saltiness, aids browning through the Maillard reaction, and adds subtle flavor. Brown sugar, honey, or maple work well. Do not exceed the salt amount or the brine can taste sweet.