Brine Ratio Calculator

A standard brine uses about 5% salt by weight of the water — roughly 1 cup of kosher salt per gallon of water. Lighter brines use 3.5% and stronger brines use 7%.

A whole turkey should be wet brined for 12-24 hours, or dry brined for 24-48 hours. Smaller cuts like chicken breasts only need 1-2 hours.

Wet brine submerges the meat in a saltwater solution. Dry brine applies salt directly to the surface. Dry brining produces crispier skin and takes up less refrigerator space.