Brine Time & Ratio Calculator

How this works

A basic wet brine works by osmosis: salt dissolved in water is drawn into the meat along with extra moisture, seasoning it throughout and helping it stay juicier during cooking. The standard ratio is about 1 cup of kosher salt per gallon of water (roughly a 5–6% brine by weight), and brining time scales with the meat's weight — commonly estimated at about 1 hour per pound, capped at 24 hours so the texture doesn't turn spongy or overly salty.

Source: Brine ratio and timing follow Butterball's standard basic turkey brine guidance (about 1 cup kosher salt per gallon of water, brining roughly 1 hour per pound up to a 24-hour maximum).