Why does the type of salt matter?

Different types of salt have different crystal sizes and densities. A tablespoon of fine table salt weighs much more than a tablespoon of light, flaky Diamond Crystal kosher salt. Selecting your salt type ensures the calculator provides an accurate measurement, especially if you are measuring by volume (tablespoons) instead of weight (grams).

What is a good brine strength percentage?

A common all-purpose brine strength for poultry like chicken and turkey is between 5% and 7%. This provides good seasoning and moisture retention without making the final product overly salty.

Should I rinse the meat after brining?

Yes, it is very important to rinse the meat thoroughly under cold water after removing it from the brine. This removes the excess salt from the surface. After rinsing, pat the meat completely dry with paper towels to ensure you get a crispy skin when cooking.

Brine Calculator - Free Online Calculator

For cooks looking to elevate their roast chicken, turkey, or pork chops from good to unforgettable, brining is a game-changing technique. A brine is a simple saltwater solution that uses the scientific principles of osmosis and diffusion to make meat juicier and more flavorful. However, getting the salt concentration right is crucial for success. Our Brine Calculator is designed to take the guesswork out of this process. It helps you calculate the precise amount of salt and sugar needed to create a perfectly balanced brine for any amount of water, ensuring your meat is seasoned perfectly from the inside out.

How to Use the Brine Calculator

Creating your perfect brine solution is simple:

Enter Water Volume: Input the amount of water you will be using to fully submerge your meat.
Select Salt Type: This is a critical step! Choose the type of salt you are using from the dropdown menu, as different salts have different densities.
Set Brine Strength: Enter your desired brine strength as a percentage. A 5-6% solution is a common starting point for most poultry.
Calculate Your Ingredients: Click the "Calculate Brine" button to see the exact amount of salt and sugar (for a basic 1:1 recipe) you need in both grams and tablespoons.

The Science of Brining: How It Works

Brining might seem like magic, but it's pure science. When you submerge a piece of meat in a saltwater solution (the brine), two processes begin to happen.

First, through osmosis, the salt in the brine draws some moisture out of the meat. More importantly, through diffusion, the salt ions then travel from the high-concentration brine into the lower-concentration meat cells. This salt then alters the meat's muscle proteins, causing them to denature and unwind. As they unwind, they create a matrix that traps water. So when you cook the meat, it holds onto more of its moisture, resulting in a much juicier final product. The salt also seasons the meat deeply from within.

Salt Type Matters: A Note on Density

A tablespoon of one type of salt is not the same as a tablespoon of another. Different salt crystals have different shapes and sizes, which means they have different densities.

Table Salt: Has very small, dense crystals. A tablespoon weighs about 18 grams.
Morton Kosher Salt: Has larger, flatter flakes than table salt. A tablespoon weighs about 15 grams.
Diamond Crystal Kosher Salt: Has very light, hollow flakes. A tablespoon weighs only about 9 grams.

This is why our calculator asks for your salt type. It's also why weighing your salt in grams with a kitchen scale is always more accurate than measuring by volume.

What is Brine Strength?

Brine strength is the concentration of salt in the solution, expressed as a percentage of the total weight. For example, a 5% brine means that 5% of the solution's total weight is salt, and the other 95% is water. A stronger brine will work faster but also carries a higher risk of making the meat too salty if left for too long. A typical all-purpose brine for chicken or turkey is between 5% and 7%.

Brining Guidelines by Meat Type

Here are some general starting points for brining times. Always brine meat in the refrigerator.

Whole Chicken (4-5 lbs): 8 to 12 hours.
Whole Turkey (12-16 lbs): 24 to 48 hours.
Chicken Pieces (breasts, thighs): 1 to 2 hours.
Pork Chops (1-inch thick): 8 to 12 hours or overnight.
Pork Loin Roast: 24 hours.

After brining, it's important to rinse the meat thoroughly under cold water and pat it completely dry with paper towels before cooking to ensure you get a crispy skin.

Frequently Asked Questions

Should I add sugar to my brine?

Adding sugar is common and recommended. It helps to balance the saltiness and can improve the browning and caramelization of the meat's skin during cooking. This calculator assumes a basic 1:1 salt-to-sugar ratio, but you can adjust this to your taste.

Can I add other flavorings?

Absolutely. A brine is a great vehicle for flavor. Once you have your base salt and sugar solution, you can add aromatics like black peppercorns, bay leaves, garlic cloves, rosemary, or thyme to infuse the meat with more complex flavors.

What is a "dry brine"?

A dry brine (or "curing") involves rubbing the salt, sugar, and spices directly onto the surface of the meat and letting it rest in the refrigerator, without any water. The salt draws moisture out of the meat, which then dissolves the salt, creating a concentrated brine that is then reabsorbed. Many chefs prefer this method for turkey as it results in an exceptionally crispy skin.

Brine Calculator