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
1
2
2
6
½
2
¼
2
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
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Reviews (144)
Back to TopI only have black peppercorn. what can i substitute the pink and white with?
Anonymous
miami, fl
12/24/2021
I recommend this method and recipe, the turkey was roasted to juicy perfection with a golden crispy skin like you see in the Norman Rockwell paintings of old.
Michael
10/17/2021
I loved the flavors in this. I cooked a turkey breast SousVide after dry brining in this. It added a special taste to the meat . If you're cooking turkey this really ups your game.
Linda0
Chicago
11/27/2020
I've used this the last two years and love it -- the brine you don't use can be spread on a sheet pan and dried in the oven on low and then used to sprinkle on just about anything else. I used fresh bay leaves this year and toasted them in the pan until they were dried, and they crumbled right up with the peppercorns in my mortar & pestle. It brings a really nice herbal note that balances out the citrus. My one question is that it lists coriander seed in the ingredients list but never calls for it in the steps. I just leave it out.
Sunnie L.
Seattle, WA
11/23/2020
Simple enough, but a tad worried about the amount of salt
Anonymous
11/22/2017