Ground Turkey Sausage (Printable)

Lean, seasoned turkey sausage patties with aromatic spices. Ready in 20 minutes for breakfast or any meal.

# What You’ll Need:

→ Meats

01 - 1 lb ground turkey, preferably thigh meat for enhanced flavor

→ Spices & Seasonings

02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp dried sage
05 - 1/2 tsp dried thyme
06 - 1/2 tsp crushed red pepper flakes
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder

→ Herbs

10 - 2 tbsp chopped fresh parsley

→ Other

11 - 1 tbsp olive oil

# Directions:

01 - Place ground turkey in a large mixing bowl. Add all spices, seasonings, and fresh parsley. Mix gently with hands or spatula just until incorporated—avoid overworking the meat to maintain tenderness.
02 - Divide the seasoned turkey mixture into 8 equal portions. Form each portion into a patty, about 1/2 inch thick, or leave the mixture loose for crumble applications in other recipes.
03 - Heat olive oil in a skillet over medium heat. Place patties in the pan without overcrowding. Cook for 4–5 minutes per side until well-browned and the internal temperature reaches 165°F on a meat thermometer.
04 - Remove patties from heat and let rest for 2 minutes. Serve warm as breakfast sausage, sandwich patties, or crumble into scrambled eggs, pasta dishes, or breakfast bowls.

# Expert Suggestions:

01 -
  • You control exactly what goes into your sausage no mystery ingredients or excessive salt
  • Turkey thighs keep these patties incredibly moist while being lighter than traditional pork sausage
  • Mix up a double batch in ten minutes and freeze half for those busy weekday breakfasts
02 -
  • Overmixing the meat creates tough rubbery patties, so mix gently and stop as soon as the spices are distributed
  • Letting the patties rest for a minute after cooking helps them retain their juices instead of losing them all over the plate
  • The smell of these cooking will bring everyone to the kitchen so plan accordingly
03 -
  • Use a kitchen scale to weigh the meat if possible, as volume measurements can vary dramatically
  • Let the shaped patties chill in the refrigerator for 15 minutes before cooking if you want them to hold their shape better
  • A cast iron skillet creates the best crust, but any heavy bottomed pan will work beautifully

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