WhiskMath

Brine Calculator

Get the exact salt, sugar, and water for a wet or dry brine, scaled to your meat's weight — plus how long to brine.

lbs
Brine type
Kosher salt
3 cups
with 3 cups sugar
Water
12 qt
enough to submerge the meat
Brine time
12 hr–24 hr
in the refrigerator
  • Dissolve the salt and sugar fully in the water before adding the meat — heat a portion of the water if needed, then cool it back down completely first.
  • Amounts assume Diamond Crystal kosher salt. Morton kosher salt is denser — use about 25% less by volume — and table salt is denser still, so adjust down further.
  • Always brine in the refrigerator, never at room temperature — the USDA warns against leaving raw meat in the danger zone between 40°F and 140°F.
  • Brining seasons and adds moisture; it does not cook the meat. Still cook to a safe internal temperature — 165°F for poultry, 145°F for whole pork cuts — verified with a thermometer.
Save to Pinterest

How to use this calculator

  1. Choose the meat

    Select whole turkey, whole chicken, chicken pieces, pork chops, pork loin, or shrimp.

  2. Enter the weight

    Type the weight of the meat in pounds — the salt, sugar, and water all scale with it.

  3. Pick wet or dry

    Choose a wet brine (the meat is submerged in salted water) or a dry brine (salt is rubbed directly on).

  4. Brine in the refrigerator

    Mix the brine, add the meat, and refrigerate for the time shown — never brine at room temperature.

Recommended gear

As an Amazon Associate, WhiskMath earns from qualifying purchases. These picks don't cost you anything extra.

Diamond Crystal Kosher Salt, 3 lb

Diamond Crystal kosher salt is the kitchen-standard brining salt — these amounts are calibrated to it.

$8

View on Amazon

ThermoPro TP19 Digital Meat Thermometer

A thermometer to confirm brined meat reaches a safe internal temperature once it is cooked.

$15-20

View on Amazon

Recommended brine time by meat

MeatWet brine timeNotes
Whole turkey12–24 hoursRefrigerated; dry brine 1–3 days
Whole chicken4–12 hoursRefrigerated
Chicken pieces1–4 hoursSmall cuts brine fast
Pork chops1–4 hoursRefrigerated
Pork loin4–12 hoursRefrigerated
Shrimp15–30 minutesBrines very quickly — do not overdo it

Wet brine baseline: 1 cup kosher salt + 1 cup sugar per gallon of water. Always brine in the refrigerator, never at room temperature.

Tips & best practices

  • Weigh your salt if you can — it is far more accurate than measuring by volume, since kosher salt brands differ so much in density.
  • Dissolve salt and sugar completely before adding the meat. Heat part of the water to help, then cool the whole brine before the meat goes in.
  • For a dry brine, leave poultry uncovered on a rack in the fridge — the dry skin that results roasts up extra crisp.
  • Brine in a food-safe bag, bucket, or stockpot, and keep the meat fully submerged with a plate or zip-top bag of water if it floats.
  • Do not brine kosher or pre-brined ('enhanced' or 'basted') meat — it is already salted and will end up far too salty.
  • Add aromatics — peppercorns, garlic, bay, citrus, herbs — to a wet brine for extra flavor, but salt is what does the real work.

Frequently asked questions

What is the standard wet brine ratio?
The widely published baseline is 1 cup of kosher salt plus 1 cup of sugar per 1 gallon (4 quarts) of water. This calculator scales that ratio to your meat's weight, using roughly 1 quart of water per pound so there is enough to fully submerge the meat.
What is the difference between a wet brine and a dry brine?
A wet brine submerges the meat in salted (and often sweetened) water, which adds moisture and seasons throughout. A dry brine rubs salt directly onto the surface; the salt draws out moisture, dissolves, and is reabsorbed as a concentrated seasoning. Dry brining also dries the surface, which crisps up better — especially poultry skin.
How long should I brine a turkey?
A whole turkey takes 12 to 24 hours in a wet brine, or 1 to 3 days for a dry brine, always in the refrigerator. A whole chicken needs 4 to 12 hours, and small cuts like chicken pieces or pork chops only need 1 to 4 hours.
Can I brine at room temperature?
No. Always brine in the refrigerator. Raw meat left between 40°F and 140°F — the USDA 'danger zone' — allows bacteria to multiply rapidly. If your container will not fit in the fridge, brine in a cooler with plenty of ice and monitor the temperature.
Does the type of salt matter for brining?
Yes, a lot. These amounts assume Diamond Crystal kosher salt, which is light and flaky. Morton kosher salt is denser — use about 25% less by volume — and table salt is denser still, so you would use significantly less. Weighing the salt is the most reliable approach if you have a scale.
Can I over-brine meat?
Yes. Leaving meat in a brine too long makes it overly salty and can turn the texture spongy or mushy as the salt breaks down proteins. Stick to the recommended time range, and if you accidentally over-brine, rinse the meat and soak it briefly in plain cold water.
Do I need to rinse the meat after brining?
For a wet brine, pat the meat dry; rinsing is optional and mostly removes surface salt. For a dry brine, do not rinse — just pat off any undissolved salt. In both cases, drying the surface well helps it brown.
Does brining cook the meat or make it safe to eat?
No. Brining only seasons the meat and helps it retain moisture — it does not cook it or make it safe on its own. You still need to cook brined meat to a safe internal temperature: 165°F for poultry and 145°F for whole pork cuts, verified with a thermometer.

Related calculators

Turkey Cooking Time Calculator

Get your turkey's thaw time, roast time, and rest time — plus a full backward schedule from your serving time.

Open calculator

Roast Cooking Time Calculator

Get the total oven roasting time for beef, pork, chicken, turkey, lamb, or ham by weight and doneness.

Open calculator

Smoking Time Calculator

Estimate how long to smoke brisket, pork shoulder, ribs, chicken, and more — with wrap temps and target internal temps.

Open calculator

Internal Meat Temperature Chart

Look up the exact internal temperature for any meat and doneness — with USDA-safe minimums flagged.

Open calculator

Pulled Pork Calculator

Work out how much raw pork butt to buy and cook for any size crowd — with the 50% cooking yield built in.

Open calculator

Sous Vide Time & Temperature Calculator

Find the exact water-bath temperature and time for steak, chicken, pork, eggs, and fish.

Open calculator

Sources: Standard culinary brining references — wet-brine salt and sugar ratios; USDA Food Safety and Inspection Service — safe handling of raw meat and poultry.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.