Brining is soaking meat in salt water so it absorbs moisture and seasoning, leaving it juicier and more forgiving to overcooking. The salt dissolves some muscle proteins and helps the meat hold water through cooking.
The ratio
A standard wet brine is about 1 cup of kosher salt per gallon of water for shorter brines (a few hours), or roughly 1/2 to 3/4 cup per gallon for longer, overnight brines — aiming for about a 5% salt solution. Table salt is denser than kosher, so use less by volume (or weigh it). Always dissolve the salt fully and use cool brine, never warm.
Brining times
| Cut | Time |
|---|---|
| Chicken pieces | 1–2 hours |
| Whole chicken | 4–8 hours |
| Pork chops | 2–4 hours |
| Whole turkey | 12–24 hours |
Don’t over-brine — too long makes meat spongy and salty. Rinse lightly and pat dry before cooking, and ease up on added salt in the recipe.
Frequently asked questions
What’s the basic brine ratio? About 1 cup kosher salt per gallon of water for short brines; less for overnight.
Can I brine in warm water? No — keep it cool and refrigerated.
Salt the dish after brining? Go light; the meat is already seasoned.