Place the turkey in bowl and keep cold in the fridge.
Grate the butter on a cheese grater and set in the freezer for 10 minutes while you mix your spices.
Mix all the spices together.
Add the spices and frozen butter to the turkey and mix as thoroughly as possible, working as quickly as possible. You do not want the butter to melt or the meat to get warmed. Cover and refrigerate for at least 1 hour.
Again, working quickly, weigh the turkey into 4 oz portions.
One portion at a time lay out a 12 inch piece of plastic wrap and form a 7-8 inch log from a turkey portion. Roll up the log. Twist the ends of the plastic until each sausage is 6 inches long and the plastic is tight. Tie a knot on both ends. Repeat with all the other portions.
Refrigerate the sausages for at least 1 hour.
Put the beer and water into a large pot and bring to a boil.
Add the sausages and cook for 12 minutes or until 165 internal temperature.
Remove the sausages and allow to cool for a couple minutes.
Snip one end off and press on the other end until each sausage pops from the plastic casing.
The sausages can then be enjoyed boiled or grilled.
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