This is what I use for curing a turkey breast:
73 grams kosher salt
1 quart water
(2) 16 ounce bottles of 7-Up (Sprite or other lemon-lime soda)
42 grams of cure #1
It is based on one Chuckwagon posted. I only cure the turkey breast for 6-8 hours in a ziplock bag. In general, I'm not a fan of these "hot" short cures, but raw poultry has some special hazards. I cure the whole breast with the skin on. I pat it dry and then hot smoke it at 250-275F with wood chunks at the start for about 5 hours. The internal temperature I look for is 155F (70C) (carryover will take it a bit higher). You can take it a bit higher if it would be more comfortable to you. I rest the breast overnight in the fridge. The next morning I remove the skin, take the meat from the bone and slice deli thin. Look up "Kentucky Hot Brown" for a good sandwich idea.
Fashionably late will be stylishly hungry.