This study aimed to compare two canned turkey meat products, respectively turkey liver pâté and canned turkey ham, through sensory, physico-chemical, and microbiological analyses. Sensory evaluation was conducted using a 5-point scale across five parameters (appearance, color, taste, texture, and packaging), assessed by 12 panelists. The canned turkey ham achieved a higher average score (18.17 out of 25 points) compared to the liver pâté (17.25 out of 25 points), mainly in terms of texture and color. Physicochemical determinations included measurements of sodium chloride (NaCl), nitrites (NO2-) moisture, protein, and fat. The liver pâté presented higher fat content (24.80 g·100 g-1), nitrites (5.64 mg·100 g-1), and greater variability in moisture content (62.79-71.14 %), while the canned ham showed lower fat (3.92 g·100 g-1), higher protein (14.80 g·100 g-1), and more uniform composition. Both products were within the acceptable limits for NaCl content (1.35 g·100 g-1 in pâté; 1.19 g·100 g-1 in ham). Microbiological tests confirmed the absence of Salmonella spp. and Escherichia coli in all samples. Hermetic sealing was verified, indicating compliance with food safety requirements. In conclusion, both products meet quality and safety standards, but the canned turkey ham demonstrates better nutritional balance and technological consistency, while the liver pâté may benefit from improved standardization of fat, moisture, and salt content.