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 12–14-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
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 0 Sodium (mg) 5760