ground turkey lunch meat

[mow_delon]

I have a couple of turkeys in the freezer and was thinking about grinding to stuff in 4 1/2 inch bologna casings.  Was wondering if anyone has had much success doing this.  Would it be better to brine the turkey and grind or to grind and mix like sausage before stuffing? Any help would be much appreciated.

[Tenpoint5]

Why grind? I would just quarter out the bird after brining and smoke the legs and thighs by themselves and smoke the breast whole and boneless if you want. After smoking let cool overnight in fridge and slice the next day