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Citrus and Peppercorn Dry Brine

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic citrus and peppercorn dry brine is a sophisticated way to prep your poultry for the roasting tin. By combining the floral heat of pink and white peppercorns with the bright, zingy notes of fresh lemon and orange zest, this mixture penetrates the meat to provide deep seasoning. Unlike a traditional wet brine, this dry method draws out moisture to concentrate the natural flavours, resulting in exceptionally succulent meat and a perfectly crisp, golden skin every time.

As a low-sugar alternative to many shop-bought rubs, this homemade blend is ideal for a healthy Sunday roast or a festive centrepiece. It is particularly effective for larger birds like turkey or goose, where keeping the breast meat moist can be a challenge. For the best results, prepare the brine a few days in advance to allow the oils from the toasted spices and citrus to fully infuse the salt.

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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.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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