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