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.
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
Directions
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.
