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', '1/4 cup lemon zest', '2 tablespoons orange zest']
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.
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