Page 224 - Turkey Book from Meathead

our article on the Science Of Curing Meats before attempting to cure these turkey legs.
Keep in mind, this recipe brines/cures in a zipper bag so you can get away with a small quantity. You just need to move the legs around in the bag periodically to make sure the cure is in contact with all parts of the meat.
Makes. 2 drumsticks of which Mickey would be proud. For more drums, increase the quantity of the brine, but not the time.
Takes. 10 minutes of preparation, 24 hours to cure, 90 minutes to cook.
2 large turkey drumsticks, about 1 pound each 1 tablespoon Morton Coarse Kosher Salt
1/2 teaspoon Prague Powder #1
3 tablespoons dark brown sugar
1 cup water
1| Cure. Dissolve the salt, Prague powder #1, and the sugar in the water and then pour it in a 1-gallon zipper bag. Add the meat and refrigerate in the cure for about 24 hours, and not much longer or it can get too salty. While they are curing, move them around a bit several times to make sure all parts are covered with the liquid. You can then take them out of the cure and hold them in the fridge uncooked for a day or two until you're ready to cook, but we wouldn't push beyond that.