I am about to Brine and Cure a 10 lb turkey and have a question about the cure. Most of hints I have found on this site call for a tablespoon of pink salt in a gallon of brine. The only cure i have on hand is a cream colored cure that came with a HI Mtn summer sausage kit. Would this cure be okay to use in a turkey brine ? I have been making lots of different sausages with great results and this is my first attempt at a smoked turkey.