Cherry Gobbler

Select a fresh whole turkey breast or turkey thighs, trim away excess fat and sinew, and pat the surface thoroughly dry with paper towels to ensure proper cure adhesion.

Prepare the curing mixture by combining grenadine syrup with kosher salt, curing salt (pink salt No. 1), and cracked black pepper in a bowl, stirring until the salt is fully dissolved and the mixture is uniform.

Coat the turkey pieces thoroughly and evenly with the grenadine curing mixture, massaging it into all surfaces and crevices to ensure full penetration.

Place the coated turkey into a non-reactive container or a sealed zip-lock bag, removing as much air as possible, and refrigerate at 38–40°F (3–4°C) to begin the dry-cure process.

Allow the turkey to cure in the refrigerator for 5 to 7 days, turning and redistributing the accumulated liquid brine once every 24 hours to ensure even curing and color development.

Remove the cured turkey from the refrigerator, rinse briefly under cold water to remove excess surface cure, and pat completely dry with paper towels.

Hang or place the turkey on a wire rack in a well-ventilated cool space or a curing chamber set to 55°F (13°C) and 70–75% humidity, allowing it to air-dry and develop a pellicle for 24 hours.

Once the pellicle has formed and the surface is tacky and deeply crimson, slice the Cherry Gobbler thinly against the grain and serve as part of a charcuterie board.