Chicken Brine Calculator: Salt Ratio & Brining Time

Free interactive tool

Brine Calculator

Exact salt and sugar for any amount of water, by salt brand, plus how long to brine each cut.

Salt—

Sugar—

Brine time—

Dissolve the salt (and sugar) in a quarter of the water, warmed, then add the rest cold.
Brine fully submerged in the fridge (below 40°F) in a food-safe container.
Rinse, pat very dry and rest uncovered in the fridge if you can, then cook to 165°F for poultry.

How it works

Kosher salt brands are not interchangeable: a cup of Diamond Crystal weighs roughly half as much as a cup of Morton. That is the most common reason a brine turns out bland or the meat comes out salty. This calculator works by weight, then converts back to cups and spoons for the salt you actually have.

How to use the brine calculator

Enter how much water the container needs to cover the meat.
Pick your salt. Measure it the way the calculator says: by weight if you can, by volume if you must.
Choose a strength. 5% is a classic all-purpose wet brine; 3% is gentler for long, overnight brines.
Pick the cut to see the brining window, then rinse, pat dry and rest uncovered in the fridge for crisp skin.

Frequently asked questions

What is the best salt to water ratio for chicken brine?

A 5% brine (50 g of salt per liter of water, which is about 1 1/3 cups of Diamond Crystal or 3/4 cup of Morton kosher salt per gallon) is a reliable all-purpose ratio. Use 3% for long brines such as a whole turkey overnight.

Can I use table salt for brining?

Yes, but use far less by volume: table salt is about twice as dense as Diamond Crystal kosher salt. Iodized salt can taste faintly metallic in strong brines, so non-iodized is preferable.

How long is too long to brine chicken?

In a 5% brine, boneless breasts start turning spongy after about 2 hours and whole chickens after about 12. If you need more time, lower the strength rather than extending the clock.

Do I rinse chicken after brining?

A quick rinse removes surface salt; the more important step is drying it thoroughly. Pat dry and, if you can, leave it uncovered in the fridge for a few hours before roasting.

Sources

USDA FSIS: Poultry preparation

Results are planning guides based on typical values. Always use a thermometer and follow tested recipes; for animal health questions, your veterinarian has the final word.

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