A local grocer has a pretty decent sale on turkey breast (bone-in). I thought I might try to cure it (using prague powder #1) similar to making pastrami, but I'm having a surprisingly hard time finding information on cured turkey breast. It's pretty easy to find notes on cured and smoked turkey legs; even Meathead has a recipe on the free side but most of the information that comes up is for turkey WITHOUT nitrites/nitrates.
Am I just going to end up with deli-style turkey breast, or something else and probably worse?
See this link below concerning curing Turkey Legs (like Disney's). There is a part in the article that says to use the Curing Calculator for Turkey Breast as mentioned above by Johnny Booth
Hope this helps...
I appreciate the responses... I referenced Meathead's Disney-style turkey legs in my post, and I have cured a ton of bacon and brisket/pastrami so I am quite familiar with the process.
I was mostly looking for information about the result, not the how.
I've not done that on turkey or chicken so I'm no help on results. If you try that cook, we'll be interested on what your take is at the end.
I would bet that you'll do fine and it will turn out really tasty.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I've done "pastrami" with pork and turkey breast as well as beef. I did turkey and pork the same way as beef and all are good. To be honest though, I would rank them 1. Beef 2. Pork and 3. turkey. Here's a post from years ago on pork "pastrami".
Yes I’ve done it a bunch. Works out well. The cure takes significantly less time than a brisket, otherwise all else is the same. I smoke till it hits 155.
I’ve definitely posted about it before. Will try to find link.
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