Asked for your advice a few weeks back, and here is the result: my cured deli turkey.

Pepper Turkey and Hot Cajun Turkey sliced deli meat.

Breasts equilibrium cured for two weeks w instacure #1, followed by a light 1 hr smoke and finished at 145F sous vide. Came out fantastic with great texture and flavor.

Got sick of paying prime rib prices for salted turkey meat at the local grocery, so decided to take things into my own hands. 1 full breast yielded approx. 2.5 lbs of finished meat.

Thanks all for the advice provided!