Citrus Dry Brine Turkey
A dry-brine turkey is the perfect, speed-efficient way to brine a bird for Thanksgiving! With a citrus and brown sugar dry rub and a sweet basting glaze, this turkey will be a favorite of any guest!
Servings: 15 servings (for 15-pound turkey)
Ingredients
- 1 12- to 18-pound turkey
- 2 tablespoons black peppercorns
- 1 tablespoon pink peppercorns
- 2 teaspoons coriander seed
- 1 teaspoon fennel seed
- 5 bay leaves
- 1 tablespoon kosher salt per every 4 pounds (example: 3 tablespoons for a 12-pound turkey)
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar
- 2 tablespoons lemon zest
- 2 tablespoons orange zest
For the basting butter
- 8 tablespoons (1 stick) unsalted butter
- 2 tablespoons pomegranate molasses
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
Instructions
- Remove the giblets and neck from the thawed turkey. Slowly separate the skin from the meat. Work fingers slowly in between the meat and skin and keep working into the leg and thigh. Once the skin is separated, set the turkey aside and prepare the brine.1 12- to 18-pound turkey
- In a small skillet, combine the black and pink peppercorns, coriander, fennel seed, and bay leaves. Heat slowly over medium-low heat until the spices become fragrant, 3-5 minutes.2 tablespoons black peppercorns, 1 tablespoon pink peppercorns, 2 teaspoons coriander seed, 1 teaspoon fennel seed, 5 bay leaves
- Remove the spices from the heat and grind, using a coffee grinder. In a bowl, combine the ground spices, salt, citrus zest, baking powder, and brown sugar. Stir to combine.1 tablespoon kosher salt per every 4 pounds (example: 3 tablespoons for a 12-pound turkey), 1 tablespoon baking powder, 2 tablespoons lemon zest, 2 tablespoons orange zest, 2 tablespoons light brown sugar
- Work the brine mixture under the skin and on top of the skin, including in the cavity. Place the brined turkey in the refrigerator uncovered for 8-24 hours.
- Remove turkey from the refrigerator one hour before roasting. Preheat oven to 425°F.
- In the bottom of a roasting pan, place two ribs of celery, two carrots, and one onion, all roughly chopped. Place turkey in the roasting pan on top of vegetables, stuffing a few pieces of the vegetables in the cavity as well. Place in preheated oven and immediately turn the heat down to 375°F.
- While roasting, prepare the basting butter by melting all the ingredients together over low heat. Every 30 minutes, brush the turkey with the basting butter.8 tablespoons (1 stick) unsalted butter, 2 tablespoons pomegranate molasses, ¼ cup fresh orange juice, 2 tablespoons fresh lemon juice
- Turkey takes about 15 minutes to cook per pound. If the turkey becomes too dark, tent with aluminum foil. Roast until the breast registers 150°F and the thighs register 165°F.
- Remove from the oven and allow to rest 20-30 minutes before carving.
Video
Notes
Cooking times and calorie amounts in this recipe are for a 15-pound turkey. Adjust calories and times based on the actual weight of the turkey.
Nutrition
Serving: 1serving (6 ounces) | Calories: 344kcal