My last adventure of the weekend was to try Pops' cured turkey recipe. So I picked up a 12 lbs bird and started brining it last Tuesday following Pops' instructions in this thread:
I went with the original recipe instead of the low salt version. It turned out pretty damn good! I think I am going to play with this recipe a bit more to suit my tastes. As a stand alone protein I found the meat just a little too salty and sweet for my palate. However, it made for some incredible turkey salad. The meat was very tender and moist. I brought some leftovers into work today and everyone that tried it really liked it. It seemed like it got even better while refrigerating over night.
Thanks for the recipe Pops!