Citrus Herb Dry Brine for Meats, Poultry, and Veggies

This versatile Citrus-Herb Dry Brine is about to be your new best friend. Fresh citrus peels and an herb blend combine with salt to create this powerhouse. There’s no shortage of flavor in it, but the beauty of this spice blend is how versatile it is. A dry brine can infuse your poultry, red meats, and even veggies with tons of flavor. And it’s ready to use in less than 5 minutes.

What is a Brine?

At its essence, a brine is a marinade that is stoopid salty. Through osmosis, food gets an infusion of flavor thanks to the salt in the brine. Because I’m not a chemistry teacher, I’m going [need] to break it down simply. Osmosis (as far as brining is concerned) is the process whereby the sodium-packed brine pushes its way into the lesser juicy cells of the meat (or whatever you’re brining). The meat is now full of moisture and flavor from the brine and can longer absorb more liquid. As a result, it just hangs out there, being all plump and full of flavor and junk. That, in turn, means your pork, turkey, or roast- things that are notoriously dry after cooking- are also full of juicy flavor. 

Back in the day, before refrigeration was a household norm, brines preserved foods. Surely you heard about pirates and pioneers and the like curing their meats. We’re about to be bootleg pirates here. 

What’s the difference between a Dry Brine and a Wet Brine?

There are three types of brine that we talk about in the kitchen. One is a subset of the main two, which are dry brines and wet brines. Wet brines are exactly what they sound like: a salty solution that meat, poultry, fish, or veggies are soaked in to pump them full of flavor. The subset I referenced earlier is a pickling brine. Unlike regular wet brine, pickling brines have some form of acidity in them, usually vinegar. 

The type of brine we’re making here is dry brine. It’s basically a wet brine without the drama. No worrying about finding a vessel large enough to hold whatever you’re brining. Dry brines won’t leave you with a sopping wet turkey to wrassle with in the kitchen, either.  

As in this Bacon-Wrapped Pork Tenderloin recipe, a wet brine needs to be cooked to dissolve the salt and sugar within it. Then, it’s brought to a cold temperature with ice before you stick your meat in it. The osmosis works by surrounding and permeating the meat with the salty solution.

With the dry brine, though, the salt does what it normally does: it draws out the meat’s moisture. Once that moisture is leached out, the protein cells in the meat- now all vulnerable and trusting- absorb that salt and flavor right back up, plumping the proteins in the meat. The end result is meat that will only dry out if you’re purposely trying to do so. Which we’d never do around here. For me, it’s the best of both worlds. I get a flavorful piece of meat without much effort.

What do I need to make this Citrus Herb Dry Brine?

You more than likely have everything you need for this brine in the kitchen already. Kosher salt is the main ingredient here. Not all salt brands or types are created equal. If you attempt to make this dry brine with iodized salt, it’s going to be insanely salty. Not because it’s saltier, but because the crystals are much smaller than kosher salt, so you’re adding more.

Instead, grab a carton of your preferred kosher salt. And even then, recognize that some kosher salts are saltier than others, not by an excessive amount, but just be aware. I use Morton’s because I can’t get Diamond Crystal, which is less saltier. Not noticeably so, but I do wish I could get it. Even your store-brand kosher salt will work here as long as the crystals aren’t obscenely coarse.

In addition to the salt, you need brown sugar (we need to offset that saltiness), granulated garlic and onion powder, black pepper, and herbs de Provence. The “citrus” in this recipe comes courtesy of orange and lemon zest and a generous amount of them, too. 

What type of orange should I use for this dry brine?

For this dry brine, you want to use a large orange. One that has a thick peel is best, so avoid clementines, mandarins, or tangerines. Their peels are super thin, somewhat sweet, and too small for this. 

I always use a navel orange, but you can use Cara Cara or Valencia. Even the peel of a blood orange would work here. After rinsing and drying your orange, use a microplane to zest just the orange part of the orange. Avoid zesting down into the white mesocarp or pith. That tastes like what I think styrofoam tastes like. It doesn’t do anything for our dry brine.  

Zest the orange into a medium mixing bowl and repeat this with the lemon. 

Can I use something besides lemon?

If you don’t like or have two lemons, you can replace them with 2 large limes or 1 small grapefruit. You can also add the peel of a second orange. 

Zest the lemon the same way you zested the orange. Don’t forget to avoid the pith. 

Don’t throw out your zested fruits! You can slice them and add them to your water, juice them for use in your next recipe, or save them in a food storage bag for any number of uses. Whenever I make this recipe, I’m likely to use it to season a chicken or a turkey. So, I quarter the citrus fruits and shove them into the bird’s cavity to add more flavor. 

Can I use dried citrus peels for this recipe?

While I don’t hate dried lemon or orange peel, I’m not a huge fan of them either. I find they don’t have the same bright flavor as freshly zested lemon and orange peel. Plus, to prepare this full recipe, you’d need to use a whole bottle. A bottle of dried lemon peel costs close to $7 (for 1 1/2 ounces) in my grocery store. Alternatively, 2 lemons cost a dollar, and I get the zest and some other use out of the flesh.

So, while I don’t hate that you asked, I want you to skip out on the bottled stuff for this. You’ll taste that it’s worth it. 

What is Herbs de Provence?

Herbs de Provence is a herb blend that combines stronger smelling/tasting herbs like fennel, marjoram, thyme, savory, sage, and oregano. Some include lavender, but most don’t, as it’s a very assertive flavor. These herbs are typically used in the Provence region of Southern France, from where the blend gets its name. 

I like to add herbs de Provence to this citrus-herb dry brine because it already has all the herbs I typically use to season my roasts (be they red meat or poultry). So, using it saves time and money.

Add the salt, pepper, brown sugar, granulated garlic and onion, and the herbs de Provence to the bowl with the citrus zests.  

Are there any swaps I can make with the herb part of this dry brine?

Here are a few swaps if you don’t want to use the herbs de Provence herb blend:

• Poultry Seasoning
• All-Purpose Seasoning
• Italian Herb Blend

You can also make your own poultry herb blend. Just stir together the following in a bowl:

• 1 teaspoon crushed rosemary (not whole, dried rosemary leaves, which are too tough)
• 1 teaspoon dried thyme
• 3/4 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried savory

You can find all of these herbs in the spice aisle of your grocery store. Mix them together, and you have your own herbs de Provence blend. 

You can also make this herb blend out of fresh, chopped herbs, though I don’t recommend storing it if you do. The fresh herbs will turn brown and begin to taste muddy after a day or two. So, if you choose to make the herb mixture for this dry brine with fresh herbs, use it all at once. 

How do I use this Citrus Herb Dry Brine?

The measurement to remember when you use this citrus herb dry brine is:

1 tablespoon (9 grams) per pound

It doesn’t matter what it is- pork, poultry, beef, or veg. One tablespoon of this dry brine will season a pound of it. For a 12-pound turkey, you want to use 3/4 cup of this dry brine. 

Simply rub this dry brine all over whatever you are brining and allow it to penetrate the meat for 12-24 hours. When making something with a large surface area of skin, like pork shoulder or turkey, I separate the skin from the meat and rub the brine into the meat beneath the skin. That way, the fat from the skin drips down into the brine, which later infuses into the meat. 

To use it as a wet brine, you add the measurement needed for the amount of meat you’re brining to a pot of boiling water. The amount of water will vary based on the weight of the meat, but the standard amount is 2 cups of water to 1 cup of brine. The caveat is that you must later add 2 cups of ice to the water to dilute it after it’s cooled.

Bring the water up to a boil and stir in the brine to dissolve it. Once the sugar and salt in the citrus herb dry brine is completely dissolved, remove the pot from the stove and allow the liquid to cool completely. Add the ice to the brine and stir it to combine. Next, add the meat and make sure it’s fully submerged in the brine. Brine the meat for 1-6 hours. Pat the meat dry after removing it from the brine and cook as you wish. 

What’s the best way to store it for future use?

This dry brine stores very well in the pantry. Spread it out into an even layer on a quarter sheet pan. Allow the brine to dry out at room temperature for 24 hours. Try to keep it in a darker area of the kitchen, out of direct sunlight. Sunlight heats the oils in the herbs and spices, which makes them lose their pizazz. 

Once the brine is dry and hard, transfer it to a quart-sized (or larger) glass jar with a lid. 

Keep the jar of dry brine in a cool dark place in your kitchen or pantry and use it within one month. 

What kind of dishes can I add it to?

This is my go-to dry brine for my Thanksgiving turkey, so I highly recommend you giving it a go this year. You can use it on your Sunday roast chicken. Rub it onto your next pork loin, pot roast, or lamb chops. Always remember the ratio of 1 tablespoon to 1 pound of meat. 

Rub the brine into whatever you’re preparing. If possible, use the tip of rubbing it between the skin and meat. Allow the brine time to penetrate the meat for best results. I find that overnight marinating is the best bet. Just rub the brine into the meat, cover it and refrigerate it overnight.

If the dish you’re making is known for crisp skin, like turkey, pork shoulder, or roast chicken, don’t cover the meat while you marinate it. The fridge’s cold air dries out the skin, ensuring crispy skin after roasting. 

How do I use it as a spice blend instead of as a dry brine?

This citrus herb dry brine makes a great spice blend, too!

To use it as a spice blend, just sprinkle it on. You can use the 1 tablespoon to 1 pound ratio to season ground beef, chicken, pork, or turkey. If you’re using this as a seasoning for vegetables, you can sprinkle as little or as much as you want and cook away. No need to brine it for a lengthy period. Add a teaspoon to mashed potatoes or steamed rice. 

I’m giving you all the ways to use this dry brine. 

My Citrus Herb Dry Brine clumped on me. How do I fix it?

Your citrus herb dry brine clumped? That means you did something right. Your brine will clump since it’s bound to absorb some moisture in the air. Just shake the jar vigorously to break it up.

I usually stick a silica gel pack in the jar with the brine to control moisture. If you use a silica gel pack, make sure it’s food safe, so you don’t go poisoning yourself. If you don’t want to use a gel pack, you’ll need to use the brine within a month.  

Now that you have this versatile Citrus Herb Dry Brine in your kitchen arsenal, practice making and using it. The holidays are coming in hot, so this needs to be a recipe you’re familiar with by the time they get here. 

Be sure to share it with your friends and pin it to your spice board on Pinterest!

Citrus Herb Dry Brine

Marta Rivera at Sense & Edibility

5 from 22 votes

Use this brine to season your poultry, red meats, seafood, or veggies. Stores in the pantry or cabinet for 1 month.

Servings: 20 tablespoons

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Prep Time 8 minutes mins

Total Time 8 minutes mins

Equipment

• microplane or zester
• 1 quart jar with a tight-fitting lid

Ingredients

  

1x2x3x

• 1 cup (288 grams) kosher salt
• 1/4 cup (50 grams) dark brown sugar
• 1/4 cup (10 grams) herbs de Provence
• 3 tablespoons (24 grams) granulated garlic
• 3 tablespoons (24 grams) granulated onion powder
• 2 medium (2 tablespoons) lemon zested
• 1 medium (about 1 1/2 tablespoons) orange zested
• 1 tablespoon (7 grams) black pepper

Instructions 

• Add the salt, brown sugar, herbs de Provence, granulated garlic and onion powders, lemon and orange zests, and black pepper to a mixing bowl.  

  Use your hand or a whisk to stir the ingredients together until they are well-mixed.
•  Use 1 tablespoon of dry brine for every 1 pound of meat or poultry you plan to season.

  Simply rub the proper amount of dry brine all over the cut of meat and allow the brine to penetrate the meat for 12-24 hours.
• Spread the dry brine in an even layer on a quarter sheet pan.

  Allow the brine to dry out at room temperature for 24 hours. Once the brine is dry and hard, transfer it to a quart-sized (or larger) glass jar with a lid. Keep the jar of dry brine in a cool dark place in your kitchen or pantry and use it within one month. 

Notes

Swaps and Subs:

For the Naval Orange:

• Cara Cara
• Valencia
• Blood orange 

For the Lemons:

• 2 medium Limes
• 1 small grapefruit
• 1 medium orange

For the Herbs de Provence:

• Poultry Seasoning
• All-Purpose Seasoning
• Italian Herb Blend
• Make your own Herbs de Provence blend by stirring the following together:
  • 1 teaspoon crushed rosemary (not whole, dried rosemary leaves, which are too tough)
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried sage
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried savory

Tips and Tricks:

If you make the Citrus Herb Dry Brine with fresh herbs, you will need to use it within a day or two. The fresh herbs will turn brown and begin to taste muddy after that time. 

The brine will clump since it's bound to absorb some moisture in the air. Give the jar a vigorous shake to break it up before using.

To avoid clumps, stick a food safe silica gel pack (link in post) in the jar with the brine to control moisture. 

To use it as a wet brine:

1. Add the measurement needed for the amount of meat you're brining to a pot of boiling water.
2. Bring the water up to a boil and stir in the brine to dissolve it.
3. Once the sugar and salt in the citrus herb dry brine is completely dissolved, remove the pot from the stove and allow the liquid to cool completely.
4. Add equal amounts of ice to the brine and stir it to combine. Next, add the meat and make sure it's fully submerged in the brine.
5. Brine the meat for 1-6 hours.
6. Pat the meat dry after removing it from the brine and cook as you wish. 

To use it as a spice blend:

• Use 1 tablespoon to 1 pound ratio to season ground beef, chicken, pork, or turkey. 
• To season vegetables, you can sprinkle as little or as much as you want and cook away. No need to brine it for a lengthy period.
• Add a teaspoon to mashed potatoes or steamed rice. 

Nutrition

Calories: 36kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4590mgPotassium: 87mgFiber: 2gSugar: 3gVitamin A: 117IUVitamin C: 2mgCalcium: 75mgIron: 4mg

Course Miscellany

Cuisine North American

Keyword brine, spice blend

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