First time to use pink salt

Hello and welcome aboard! For that short amount of time, I'd guess it was probably Morton's Tender quick in their recommended solution for their "pickling cure". It's a high ratio of Morton's Tender quick to water, something like 1 cup per quart, and is pretty fast acting. Pink salt (cure #1) will be a slower acting cure, but will work. Cure #2 as far as I know is for long cure times such as country ham, where the nitrates will break down into nitrites over time. I really don't think you should use both #1 and #2 at the same time, but hopefully one of the more experienced guys can chime in. 

I cured a turkey last Thanksgiving using a brine of 2 gallons water and 4TB cure #1 for 4 days and it was really good. The dark meat was quite hammy. the white meat was definitely cured, but didn't have quite as much of the ham flavor and texture.

There are a lot of folks on here who will be glad to help you out and get you the right info. 40 years is a long time, and no doubt the details have gotten foggy. Hell, most days the details of what I had for breakfast escape me!!

I would use cure #1 because you can adjust the salt.... Pops has a recipe for cure/brining... you can inject the cure/brine at 10% w/w brine to bird weight.... then place in the remaining brine for several days to finish the process......

Cure #2 is used for long curing like when you make salami. I would do what DaveO says.