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

Instructions

1. 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.
2. DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.