Citrus and Peppercorn Dry Brine
- Preparing Time: -
- Total Time: -
- Served Person: Makes enough for one 12- to 14-pound turkey
- 2 tablespoons light brown sugar
- 2 tablespoons black peppercorns
- 1/2 cup kosher salt
- 1/4 cup lemon zest
- 2 teaspoons coriander seeds
- 2 tablespoons orange zest
- 6 bay leaves
- 1 tablespoon pink peppercorns
- 2 teaspoons white peppercorns
- Carbohydrate 23 g(8%)
- Fat 1 g(1%)
- Fiber 6 g(26%)
- Protein 2 g(4%)
- Saturated Fat 0 g(1%)
- Sodium 101 mg(4%)
- Calories 90
Preparation 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.
Preparation 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.
