- Joined Jul 12, 2006
Iâ€[emoji]8482[/emoji]m thinking mayhaps I will Ham up a 12 lb. turkey this weekend! You know. cure and brine a bird. I tend to like the dark meat, but if I can pull this off, I might switch sides. Iâ€[emoji]8482[/emoji]m always buying mesquite smoked turkey breast for sammiches at $7.50 a lb. Maybe itâ€[emoji]8482[/emoji]s time to try my own! I wonder how much cure I should use? I use 3 oz. for making canadian bacon, but I hear poultry really reacts to cure, so maybe 1 oz.? Any ideas guys?