Citrus and Peppercorn Dry Brine

Name: Citrus and Peppercorn Dry Brine
Yield: 4 servings
Ingredients: 1 2 tablespoons black peppercorns; 1 1 tablespoon pink peppercorns; 1 2 teaspoons white peppercorns; 1 2 teaspoons coriander seeds; 1 6 bay leaves; 1 1/2 cup kosher salt; 1 2 tablespoons light brown sugar; 1 1/4 cup lemon zest; 1 2 tablespoons orange zest

From the kitchen of Carly

Three peppercorns meet toasted bay leaves and bright citrus zest in this aromatic dry brine. Crushed together with coriander and brown sugar, it creates a savory crust that seasons poultry deep and even. Make it ahead for effortless roasting day prep.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons black peppercorns
11 tablespoon pink peppercorns
12 teaspoons white peppercorns
12 teaspoons coriander seeds
16 bay leaves
11/2 cup kosher salt
12 tablespoons light brown sugar
11/4 cup lemon zest
12 tablespoons orange zest

Instructions

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