Citrus and Peppercorn Dry Brine

Ingredients for Citrus and Peppercorn Dry Brine

• 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

• 50g lemon zest

• 2 tablespoons orange zest

How to make Citrus and Peppercorn Dry Brine

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.