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Bon Appétit

Citrus and Peppercorn Dry Brine

By Alison Roman

5.0

(9)

Raw turkey covered in dry brine with spices and orange zest.
Citrus and Peppercorn Dry BrineMarcus Nilsson

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

Recipe information

  • Yield

    Makes enough for one 12- to 14-pound turkey

Ingredients

2 tablespoons black peppercorns
1 tablespoon pink peppercorns
2 teaspoons white peppercorns
2 teaspoons coriander seeds
6 bay leaves
1/2 cup kosher salt
2 tablespoons light brown sugar
1/4 cup lemon zest
2 tablespoons orange zest

Preparation

  1. Step 1

    Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant. Let cool, then crush in a bag using a rolling pin or heavy skillet. Mix with salt, sugar, lemon zest, and orange zest. Apply to turkey and after curing, rinse off and pat dry before roasting.

    Step 2

    DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

TagsOrangeCitrusFruitLemonDairy FreeGluten FreeNut FreeVegetarianVeganMeal PrepBon Appétit

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