The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcumalonga L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the centralcomposite design of response surface methodology, with ten experimental points, including two replicates for turmericpowder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity,moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significantdifferences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness,chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g ofturmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88,L^* value-61.13, b^* value-37.45, hardness-36.66×10²(N), springiness-8.70 (mm), chewiness-26.88×10³(N×mm).