How to Brine Anything Recipe
1 quart to 2 gallons brine
- 8 oz. Brining Mix (for 1 to 7 lb. protein)
- 16 oz. Brining Mix (for 8 to 15 lb. protein)
- Choice of protein
- 1 quart water to dissolve Brining Mix
- Plus more liquid to completely submerge protein (See Brining Mix Ratios below)
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How much Brining Mix do I need?
The amount of Brining Mix needed depends on the amount of liquid you’ll need to submerge the protein you’re brining. Here are some guidelines:
- 6 Tbsp (about 2 oz) Brining Mix per 1 quart liquid (for tofu, fish, shrimp)
- 3/4 cup (about 4 oz) Brining Mix per 2 quarts liquid (for pork roast, chicken pieces)
- 1 1/2 cups (about 8 oz) Brining Mix per 1 gallon liquid (for whole chicken, ribs)
- 3 cups (about 16 oz.) mix per 2 gallons liquid (for whole turkey, brisket)
See Brining Ratios below for more specific suggestions.
For step-by-step instructions for brining a whole turkey, check out our Turkey Brining Made Easy feature article.
When preparing and cooking a turkey, be sure to follow proper food safety and handling guidelines.
1. Find a container: Choose a food-safe container with enough room to completely submerge your protein in liquid (e.g., stock pot, baking pan, large zip-top bag).
2. Measure the liquid: Measure out how much liquid you’ll need to submerge the protein in the container (e.g., 2 quarts, 1 gallon, 2 gallons).
3. Prepare the brine: Bring 1 quart water and appropriate amount Brining Mix to a boil, stirring to dissolve salt and sugar. Amount of mix will depend on how much liquid is needed to submerge your protein. See Note for ratios or visit our website for more info. Remove from heat and cool to room temperature. (Tip: Set over ice to speed up cooling.)
4. Refrigerate: Place protein in container. Pour cooled brine over protein then top with enough water to submerge the protein. Cover and refrigerate for about 1 hour per lb of protein. If using pieces of protein, use the average weight of the individual pieces, not the total weight, to calculate the brine time. E.g., brine 4 (8 oz) chicken breasts for 30 min., not 4 hours. (Tip: Place a plate or similar on top to weigh the protein down and keep it submerged.)
5. Enjoy! Remove protein from brine and pat dry. Rub with your favorite seasoning and grill, sear, or roast to your heart’s desire!
Brining Mix Ratios & Brine Times
There are about 1½ cups of mix in the 8 oz. bag and 3 cups of mix in the 16 oz. bag.
Whole Turkey (12 to 15 lbs): 3 cups mix + 2 gallons liquid = 12 to 15 hours brine time
Turkey Breast (5 to 10 lbs): 1½ to 3 cups mix + 1 to 2 gallons liquid = 5 to 10 hours brine time
Beef Brisket (5 to 10 lbs): 1½ to 3 cups mix + 1 to 2 gallons liquid = 5 to 10 hours brine time
Beef or Pork Ribs (3 to 6 lbs): ¾ to 1½ cups mix + 2 to 4 quarts = 3 to 6 hours brine time
Whole Chicken (4 to 5 lbs): 1½ cups mix + 1 gallon liquid = 4 to 5 hours brine time
Chicken Pieces* (8 oz to 1 lb each): 6 Tbsp to ¾ cup mix + 1 to 2 quarts liquid = 30 min. to 1 hour brine time
Pork Roast (3 to 5 lbs): 6 Tbsp to 1½ cup mix + 2 to 4 quarts liquid = 3 to 5 hours brine time
Pork Tenderloin (1 to 2 lbs): 6 Tbsp mix + 1 quart liquid = 1 to 2 hours brine time
Pork Chops* (8 oz to 1 lb each): 6 Tbsp mix + 1 quart liquid = 30 min. to 1 hour brine time
Fish Steaks/Filets*(8 oz to 1 lb each): 6 Tbsp mix + 1 quart liquid = 30 min. to 1 hour brine time
Shrimp** (1 to 2 lb total): 6 Tbsp mix + 1 quart liquid = 15 to 30 min. brine time
Tofu (1 lb total): 6 Tbsp mix + 1 quart liquid = 1 hour brine time
Eggplant (1 to 2, cut into 1-inch thick slices): 1/4 cup mix + 2 cups liquid = 30 min. to 1 hour brine time
*If using pieces of protein, use the average weight of a piece (not the total weight) to calculate the brine time; e.g., brine 4 (8 oz) chicken breasts for 30 min., not 4 hours.
**Shrimp should brine for no longer than 30 min. or they risk being over seasoned.
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