Curing is the major step that influences the drying time and curcumin content of the turmeric rhizomes (Curcuma longa L.). The conventional methods of curing are found to decrease the quality of the final end product. The improved method of curing involving pressure boiling of turmeric rhizomes using steam as a heating medium are found to improve the quality of turmeric. Four boiling methods were considered to determine the effect of boiling method on the quality of the turmeric rhizomes. T1 (Trailer type boiling vessel), T2 (Shell type boiling vessel), T3 (TNAU model boiler) and T4 (Parboiling drum) were taken as treatments. The turmeric rhizomes boiled using Trailer type boiling vessel was found to be better among the other boiling methods with curcumin content of 4.35% and oleoresin content of 8.23%. The polyphenol oxidase activity was found to be lowest in trailer type boiler indicating the reduction in enzymatic browning. By the results obtained from the study the trailer type boiling vessel can be recommended for field use.