Meat Brine Calculator — Perfect Salt & Water Ratio

The standard wet brine ratio is 5% salt by weight — approximately 1 tablespoon of kosher salt per cup of water (or ¼ cup per quart). For lighter foods like fish, use 3%. For large cuts like turkey, 6–7% works well.

Brine chicken pieces for 2–4 hours, or a whole chicken for 4–8 hours (overnight maximum). Over-brining makes the texture mushy and overly salty.

Use kosher salt (Diamond Crystal or Morton). Avoid iodized table salt — the iodine can give brined meat an off-flavor. If using table salt, use about half the amount as it's more dense.

Briefly rinse under cold water and pat dry thoroughly. This removes excess surface salt and helps you achieve better browning during cooking. Don't skip the pat dry step.