In Ihis research, chemical and microbiological qualites of 50 turkey pastırma samples consumed in Konya were determined. As a result of the microbiological analysis, total mesophilic aerob , Lactobacillus. Staphylococcus-Micrococcus and yeast and mold number of turkey pastırma were determined as 5.38, 4.20, 5,01 and 0.21 Iog10 cfu/g respectively. No coliform groub, Enlerobactericeae and Salmonella batcreria were found. In the consequence of the chemical analysis, the avarege ol moisture, fat. ash, salt contents and pH value were determined as 48.36, 2.42. 7.67 7.95 % and 5.93 respectively. In conclusion, turkey pastramies consumed in Konya are convenient with Turkish Standart and Regulation microbiologically, but with 94% moisture content, %100 salt content and pH value 38% ol samples were not convenient wilh Turkish Standart and Regulation chemically.