Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier.  It will be much lower in sodium and be preservative free.  You are going to use turkey in 3 different grinds on your meat grinder: Coarse, medium and fine.  This will give it a more deli “ham” like texture

Start with 2 pounds 10.5 ounces of deboned turkey thigh meat with the majority of skin on.

Coarse Grind
14 ounces/400 grams turkey meat
Medium Grind
14 ounces/400 grams turkey meat
Fine Grind
10.5 ounces/300 grams turkey meat
4 teaspoons/20mls water
1/2 teaspoon/2mls garlic powder
3  teaspoon/17 grams salt
1 teaspoon/5 gram curing salt
1 large egg white
2 1/2 teaspoons/12ml liquid smoke
1 tablespoon/7 grams smoked paprika (divided)

Trim the turkey if not trimmed already. Remove any tough tissue. Cut it into roughly 1 inch/2.5cm cubes. Grind according to instructions. Separate into 3 piles according to amounts given.  In a stand mixer with the flat beater add seasonings along with 2 teaspoons/4.5g of the paprika listed. Mix it all together in a bowl until well combined.  

Place the turkey mix onto the paprika and wet your hands with a bit of water to prevent sticking. Shape it into a log or sausage shape, removing any trapped air pockets as well as you can. Roll the plastic wrap over the meat, completely covering it. Make sure to overlap the plastic wrap, but don’t get it caught up in the meat. Push the meat from side to side through the wrap to remove more trapped air. Grab the sides of the wrap and roll the log tight. The roll will get a bit thicker and shorter. You can wrap it in another piece of plastic and place it in a ham maker.  Screw down the lid to compact the meat  or place  in a food saver bag.  In a pot or container large enough to fit either the ham maker or the vacuum packed log.  Set the sous vide for 165F 74C and cook for 1 1/2-2 hours.  Test temperature and remove from water.  Let rest until cool.  Place in the fridge for 8-10 hours.