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Preview image of a clear, glass jar filled with Citrus-Herb Dry Brine

Citrus Herb Dry Brine

Use this brine to season your poultry, red meats, seafood, or veggies. Stores in the pantry or cabinet for 1 month.
Course Miscellany
Cuisine North American
Keyword brine, spice blend
Prep Time 8 minutes
Total Time 8 minutes
Servings 20 tablespoons
Calories 36kcal


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


  • 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


  • 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. 


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. 


Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4590mg | Potassium: 87mg | Fiber: 2g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 4mg