Dry brine / wet brine calculator

Wet brine: the USDA ratio

A brine is a strong solution of salt and water. The USDA's ratio for poultry is ¾ cup of salt per gallon of water, or 3 tablespoons per quart, using table salt. A sweetener such as sugar, molasses or honey can be added for flavor and browning.

Use a food-grade plastic, stainless steel or glass container, submerge the bird completely and keep it covered in the fridge, at least overnight and for up to 2 days. Throw the brine away after use. If you stuff the bird, brine it first and cook it right after stuffing.

Dry brine: the USDA ratio

A dry brine seasons the meat with salt and no water. The USDA uses 1 tablespoon of kosher salt for every 5 pounds of poultry, rubbed over the whole surface, with herbs, spices, citrus or garlic if you like. Seal it in a food-grade plastic bag, refrigerate it for up to 2 days and massage the salt into the skin every 8 to 12 hours. Pat it dry before cooking.

Table salt or kosher salt?

Kosher salt has bigger crystals, so a spoonful holds less salt than a spoonful of table salt, and the brands differ. Morton's conversion chart swaps 1 cup of table salt for 1¼ cups of its kosher salt. Diamond Crystal says its kosher salt has about 50% less sodium by volume than table salt, so you need about twice as much. Weighing the salt avoids the problem: the USDA's FoodData Central puts a tablespoon of table salt at 18 g, and the calculator gives the grams for a wet brine.

Cook it safely

Brined or not, poultry is safe at 165 °F (73.9 °C) in the innermost part of the thigh and wing and the thickest part of the breast. Brined birds cook the same way: see the cook planner and the internal temperature guide.