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