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5 from 1 vote

Smoked Turkey Bologna

Delicious lunch meat
Prep Time1 d 30 mins
Cook Time4 hrs
Total Time1 d 4 hrs 30 mins



  • Cut the breast meat and the thigh meat into small cubes and partially freeze
  • Cut the turkey skin into small pieces as well and freeze. Keep the meat and the skin separate for the time being
  • Grind the partially frozen breast meat and thigh meat through a 6 mm plate. Set to the side.
  • Grind the frozen turkey skin twice through a 3.5mm plate. Refreeze between grinding. Keep the meat and fat separate and re chill everything before emulsifying.
  • In a food processor add the meat along with 1/3 of the ice or ice cold liquid. Chop for 60 seconds. Keep the temperature below 40f (4.4c) during this step.
  • After 60 seconds add the spices (do not add the non fat dry milk yet), also add another 1/3 of the ice or ice cold liquid and continue to chop till your meat becomes a smooth batter or paste.
  • After meat has been chopped and now resembles a smooth paste add the fat, the rest of the ice or ice cold liquid, and the non fart dry milk. Emulsify in your food processor by chopping for another 60-90 seconds. At this stage you will want to keep the meat's temperature below 55f.
  • Stuff into your casings and let rest in the fridge over night.
  • Cold Smoke your turkey bologna for 2-4 hours (depending on how smoky you want it to be)
  • Cook in a sous vide water bath at 145f (62.7c) for 4 hours - or 1 hour per inch that your bologna is thick.
  • After it's cooks, cool it down in an ice water bath and refrigerate overnight. Enjoy