Brining Calculator
Calculate the perfect brine concentration and timing for juicy, flavorful meat
Wet Brine for Whole Chicken
Standard (5%)Kosher Salt
136g
7.6 tbsp
Sugar (optional)
68g
5.4 tbsp
Water
2722ml
11.3 cups
Brine Time
4 hours
to 12 hours
Wet Brine Instructions
- Dissolve salt (and sugar if using) in warm water
- Add ice or cold water to bring to refrigerator temperature
- Submerge protein completely in brine
- Refrigerate for recommended time
- Rinse and pat dry before cooking
Brining Tips
- Use kosher salt - table salt will make brine too salty
- Never brine kosher or pre-brined/enhanced meat
- Dry brining gives better skin texture for poultry
- Add aromatics like herbs, garlic, and peppercorns to wet brines
- Don't exceed maximum time - meat can become mushy