CITRUS and PEPPERCORN DRY BRINE for TURKEY
Adapted via Bon Appétit
Serves: makes enough for a 12 to 14-lb turkey
♦ 2 tbsp black peppercorns
♦ 1 tbsp pink peppercorns
♦ 2 tsp white peppercorns
♦ 2 tsp coriander seeds
♦ 6 bay leaves
♦ 1/2 cup kosher salt
♦ 2 tablespoons light brown sugar
♦ 1/4 cup lemon zest
♦ 2 tablespoons orange zest
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 thoroughly and pat dry before roasting.
DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
To read more about this dish and my musical pairing, click HERE.