I have been using Okie's Holiday brine on all my turkeys since getting my Cookshack and they have been the best turkeys I and my friends and family have ever had. I have noticed that the flavor was not exactly the same in all the slices of the turkey. I did a turkey breast for Easter and this time I added the optional 2 TBL of cure(I used maple sugar cure) to the brine. I did my normal 48 hour brine time. Now I have used the cure before and it gives the meat a pink color after cooking and it did the same to the turkey. What I found when I slice the turkey was a small egg sized portion of the breast a in the center next to the bone that had not turned pink. This meat will moist and tasty did not have the flavor of the brine. You could taste the soy and honey and spices in the pink sections of the meat. My girlfriend does not want me to use the cure(nitrites) all the time but I am going to use it again and with a longer cure time to find out how long it takes to brine the whole turkey and then I will try it with out the cure. Anyone else use the cure in their brines and have you seen this color and taste difference?

Thanks
Craig

Yep,that cure will pinken it right up,especially after about 96 hrs.

Tastes a mite "hammy" for us ,though".

I did not detect a ham taste in the turkey breast.I have cured picnic sholders and smoked and they did taste like ham. I had never used the cure before in a turkey and only added it as way to see the brine penetration.

Craig