urmeric (Curcuma longa L.) added to Bez sucuk on some quality parameters were investigated. For this purpose, Bez sucuk groups were formed as 1% (T1), 3% (T2), and 5% (T3) according to their turmeric levels and control without turmeric. Sodium nitrite was not added to the groups to which turmeric was added. Chemical, microbiological, sensory, and histological analyzes were performed after 14 days of maturation of the Bez sucuk groups in natural conditions. As a result of the analysis, it was observed that the pH values ranged from 4.95-5.16, the percent titratable acidity values (lactic acid %) ranged from 0.85 to 1.39, and there was no statistical difference between the groups. It was observed that the moisture, protein, and ash values varied between 31.55-33.35%, 24.55-26.37%, and 4.73-4.98%, respectively, and there was no difference between. the groups. The highest saturated fatty acid level in sucukpaste was 16:0, and the unsaturated fatty acid level was 18:1n9c. Total mesophilic bacteria, lactic acid bacteria, and yeast-mold counts varied between 7.60-7.11, 6.09-6.61, and 5.25-5.63 CFU/g, respectively. Also, E. coli was not detected in any group. As a result of the sensory analysis, it was seen that adding different amounts of turmeric to the Bez sucuk did not make any difference in sensory features (P>0.05). In histological analysis, it was observed that there was no difference between the groups. As a result, we concluded that, turmeric has a positive effect on the chemical, sensorial. and microbiological quality of the Bez sucuk but there was no difference between the groups.