Turkey Breast

[Deer Man]

Has anyone a simple cure for Turkey breast,? I am thinking of doing it boiled ham style.

[Spuddy]

I've made turkey ham before and just used the same wet brine cure as I'd use for a ham (without the strong spices like cloves) and it turned out fine.

[Deer Man]

Spuddy, what was the recipe?

[Spuddy]

It's my basic ham recipe that was listed on Franco's website in the recipe section. However they're not there now for some reason
I also posted it on here ages ago, do a search for "easy ham recipe" or something like that.

You could also use Franco's bacon cure as they work fine for ham too.

[Oddley]

To save you searching here is Spuddys recipe:

Easy Ham Recipe

3 Gallons ice cold water
6oz salt (preferably iodine free or unrefined)
6oz cure No. 1 (same stuff Franco sells)
1 level tbsp ground white pepper
20 bayleaves or 1tbsp ground bayleaf
1 tbsp ground cloves
3oz brown sugar or replace 3 pints of the water with 3 pints coca cola (not diet) - I prefer the coke, trust me it works!!

This should make enough brine for a whole ham.
I use a food grade plastic container (don't use metal)
leave to cure in a fridge for 14 days turning daily.
When the cure is finished drain and dry the ham thoroughly.

[Deer Man]

What does the Coke do and I pressume I have to boil it as well? I am only looking to do a couple of free range turkey breasts. can I reduce the proportions, say by half?

[Spuddy]

If your only doing a couple of breasts you can reduce the quantity to one fifth or one quarter.

[Spuddy]

Sorry forgot to mention; the coke just makes a better taste and yes you'll need to boil the hams before eating (use fresh unsalted water).
Don't forget to skip the ground cloves as they'll probably overpower the flavour of the turkey.

[phillmypintpot]

hi there,

Has anyone a simple cure for Turkey breast,?

franco has!

i've 1 doing at the mo, dry cured with franco's traditional dry cure, with the addition of some smoke powder, a little dried garlic, a little corriander seed & a tiny amount of chilli.

the breast weighed 1100g, so recomended amount of dry cure (33g) was used, meat was cured in plastic bag in the fridge for a week, turning & massaging every day. the meat was washed and has been drying, uncovered on a rack in the fridge for two days. tomorrow i shall remove meat from fridge, cover with cold water in pan & simmer.

i recently used the smoke/garlic/corriander/chilli blend on a ham i dry cured, and the end result was excellent, with the predominant taste being ham, with subtle undertones of smoke & spice.