Citrus and Peppercorn Dry Brine

Ingredients

• 6  bay leaves 
• 2 tablespoons peppercorns black
• 2 teaspoons coriander seeds 
• 0.5 cup kosher salt 
• 0.3 cup lemon zest 
• 2 tablespoons brown sugar light
• 2 tablespoons orange zest 
• 1 tablespoon pink peppercorns 
• 2 teaspoons peppercorns white

Equipment

• frying pan
• rolling pin

Directions

1. Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant.
2. Let cool, then crush in a bag using a rolling pin or heavy skillet.
3. Mix with salt, sugar, lemon zest, and orange zest. Apply to turkey and after curing, rinse off and pat dry before roasting.
4. DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.