Citrus and Peppercorn Dry Brine

Name: Citrus and Peppercorn Dry Brine
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

Alison RomanMakes enough for one 12- to 14-pound turkeySource

orange lemon dairy free gluten free nut free vegetarian vegan meal prep bon appétit

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

Method

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.