Brine Calculator
Enter the weight of the meat to get the salt, sugar and water for a wet brine, plus how long to leave it.
Leave blank and we will allow roughly one litre per kilogram, which is enough to cover most joints.
Answer
110 g salt in 2 litres of water
Your brine
Dissolve the salt in a little warm water, then top up with cold water and chill the brine before the meat goes in.
Food safety
- Brine and marinate in the fridge at 5°C or below, never at room temperature, keep raw meat covered and away from ready-to-eat food, and throw the liquid away after use rather than reusing it.
Source: Food Standards Agency, How to chill, freeze and defrost food safely: chilling food (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Reference and detail
Why brine
Salt water seasons the meat all the way through and helps it hold moisture, which makes a real difference to lean birds like turkey.
Keep it cold
Brining must happen in the fridge, or in a cool box kept below 5°C with ice. Never brine at room temperature, and never reuse a brine.
Questions and answers
Questions about brining poultry and pork
Why brine a turkey or chicken before cooking?
Salt water seasons the meat all the way through and helps it hold on to moisture as it cooks, which makes a noticeable difference to lean birds like turkey and chicken breast.
Can I brine at room temperature to save fridge space?
Always brine in the fridge or a cool box below 5°C, never at room temperature, and discard the brine after use.
Food safety
Cool cooked food at room temperature and get it into the fridge within one to two hours. Eat leftovers within two days, or freeze them. Your fridge should be between 0 and 5°C.
Source: Food Standards Agency, How to chill, freeze and defrost food safely: chilling food (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
How long should I brine meat for?
Enter the weight of your meat above for a suggested brining time. It scales with weight, so a whole turkey needs far longer than a few chicken pieces.
Can I reuse brine for a second batch of meat?
No, throw it away once the meat comes out. The brine has been in contact with raw meat, and the salt concentration has changed as liquid has moved in and out of it, so it is neither safe nor accurate to use again. Mix a fresh batch, which takes a minute on the calculator above. Always brine in the fridge or a cool box below 5°C, never at room temperature, and discard the brine after use.
Food safety
Cool cooked food at room temperature and get it into the fridge within one to two hours. Eat leftovers within two days, or freeze them. Your fridge should be between 0 and 5°C.
Source: Food Standards Agency, How to chill, freeze and defrost food safely: chilling food (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Do I need to rinse the meat after brining?
A quick rinse and pat dry with kitchen paper is worth doing. It removes surface salt so the skin can crisp properly, and a dry surface roasts and browns better than a wet one.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.