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Happy Thanksgiving everyone!
Here is the turkey and thighs that I cured. I used a commercial brown sugar cure. The directions called for 2# of cure to 1 gallon of water. Turkey and all poultry takes on salt more than say beef or pork, so I just used 1.25 # of cure per gallon. I injected them and soaked them for a shorter period of time than I would have liked, but this was kind of a Plan B project. I was going to double smoke a ham but my brother won this bird so I just bought a few extra thighs to increase the amount of dark meat. To me, the dark meat tastes a lot like ham anyway.
Looking forward to the results!!!
Have a great day everyone!