Citrus and Peppercorn Dry Turkey Brine - Caity


Any holiday that revolves around eating is an excellent one in my book!  Brendan's family will be driving up to spend the holiday with us which we are very excited about! Since we will be having a much larger dinner this year compared to last year, we are starting our preparations early. Brendan reserved the turkey yesterday from New Seasons and I am trying to make as many things beforehand as I can like cranberry sauce (recipe coming soon from my mom, Cathy!) and freezing it. I am also going to make our turkey brine during the "quiet" days before Thanksgiving so I don't have to worry about it last minute. Which leads me to my next point...


Traditionally brining your turkey is a really great way to make sure you have delicious moist and flavorful meat. The only downside is what a big production the whole thing can be; getting a big enough bag to fit all the brine, mixing the brine, disposing of the brine when you're done etc. I was happy to see this recipe for a dry brine published in Bon Appetit last year and am happy to report it tasted great! The dry brine is like a concentrated rub. Massage it onto the skin and let it sit for 6-24 hour prior to oven time. The result will be moist and flavorful meat with less mess! 


For tips on roasting your turkey click here and for other Thanksgiving recipes click here! 

Creates enough dry brine for a 12-14 lb turkey

One year ago: Thanksgiving Turkey
Two years ago: Acorn Squash with Jalapeño Lime Vinaigrette, Wild Mushroom and Asparagus Fettuccine 
Three years ago: Chex Mix, Crab and Brie Soup
Four years ago: Thanksgiving Stuffing

what you'll need:

3 Tbsp peppercorns (2 Tbsp black and 1 Tbsp pink peppercorns if desired)
1-2 tsp ground white pepper
2 tsp coriander seeds
6 bay leaves
1/2 c. kosher salt
2 Tbsp light brown sugar
1/4 cup lemon zest
2 Tbsp orange zest
6-24 hours prior to roasting your turkey,toast the peppercorns, coriander seeds, and bay leaves in a skillet until fragrant.

Let cool, then crush in a bag using a rolling pin or using a mortar and pestle. 

Mix with salt, brown sugar, lemon zest and orange zest. 

Apply to a 12-14 lb turkey and let rest uncovered in the refrigerator for 6-24 hours prior to roasting. When it's time to roast, rinse off the brine and pat dry with paper towels. 

One year ago: Thanksgiving Turkey
Two years ago: Acorn Squash with Jalapeño Lime Vinaigrette, Wild Mushroom and Asparagus Fettuccine 
Three years ago: Chex Mix, Crab and Brie Soup
Four years ago: Thanksgiving Stuffing


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