Brazil ranks as the third major turkey meat producer in the world with 531 tons yearly. These figures offered an idea of the potential importance of this meat type for Brazilian economy. However, a color abnormality occurs named PSE meat, an abbreviation that stands for pale, soft, and exudative and refers to meat that is pale in colour, soft appearance, and wet at its surface due do its poor water holding capacity. This work aims to evaluate and to compare the functional properties of PSE and normal breasts in the processing of smoked turkey breast meat. We used a total of 16 fresh turkey breasts and classified as PSE (n=8) L*≥53,0 and normal (n=8) L*<53 meats. The fresh meat samples were analyzed for pH, color (L*) and water holding capacity (WHC) subsequently they were processed following the steps of grinding, brining, tumbling, stuffing, smoking, vacuum packaging and pasteurization. After processing, the smoked turkey breasts were analyzed for pH, color, WHC and shear force (SF). The t-Student test at 5% was used for statistically comparison. The results showed a 5.5% lower WHC as consequence of lower pH values giving rise to a higher L* values for PSE meat samples. The breast smoked PSE meat presented lower WHC of 3.9% and 31.3% higher SF in relation to the processed normal meat. Therefore, it was concluded that the phenomenon of PSE meat in turkeys provided a considerable reduction in the quality of meat manufactured products.