Citrus and Peppercorn Dry Brine
Ingredients
- 2 tbsp black peppercorns
- 1 tbsp pink peppercorns
- 2 tsp white peppercorns
- 2 tsp coriander seeds
- 1/2 cup kosher salt
- 2 tbsp light brown sugar
- 1/4 cup lemon zest
- 2 tbsp orange zest
Instructions
- Toast peppercorns and bay leaves in a skillet until fragrant. Let cool then coarsely grind in spice grinder. If not using a spice grinder, place in ziplock bag and crush using a rolling pin or heavy pan. Mix with salt, sugar, lemon and orange zest. Apply to turkey. After curing, rinse off and pat dry before roasting.
Notes
Dry brine the turkey for a few hours or up to 8 hours. Makes enough for a 14 pound turkey.
Brine can be made up to 3 days ahead. Cover and chill.