Because poultry can spoil quickly even when kept cool, it is recommended that it is brined with a very strong brine for a short amount of time. If you have the Marianskis' book
Home Production of Quality Meats and Sausages, you will find the instructions. I cure turkey breast for 6 hours with 2 quarts of brine then hot smoke it at 225F until the internal temperature reaches 160F.
Slightly pink from the cure #1
I would not use this procedure to make a ham, but it works fine on poultry.
Fashionably late will be stylishly hungry.