Name: Citrus and Peppercorn Dry Brine
Yield: Makes enough for one 12–14-lb. turkey Servings
Ingredients: 2 tablespoons black peppercorns; 1 tablespoon pink peppercorns; 2 teaspoons white peppercorns; 2 teaspoons coriander seeds; 6 bay leaves; ½ cup kosher salt; 2 tablespoons light brown sugar; ¼ cup lemon zest; 2 tablespoons orange zest

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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 notes