First time to use pink salt

Should i use both #1 and #2 in a formula? I am wanting to do wet curing. About 25 years ago i had a meat market and smoked turkeys was a money maker during Thanksgiving and Christmas. I would do 40 a day starting a weak before Thanksgiving through Christmas. the finished product was like eating cured ham. I live in Oklahoma the oil country and a lot would be bought by oil company's as gifts for their employes or customers.Here is is the deal. I had an electric pump and before i would close at night i would pump or inject (i think is what is called now) those 40 turkeys and go in the next morning and give them a bath and put them in my smoke house and i remember they had to be brought up to 140 degree internal  temp. That short time (less than 12 hours is unheard of now).
Now my question to you guys!!! i forget what the cure was but i know it done a hell of a job (never had one to come back and know that's unbelievable). would  any of you guys know how i might duplicate that cure?
Thanks