Ground Turkey Sausage (Printable)

Lean, savory ground turkey patties seasoned with sage, thyme and smoked paprika. Quick, versatile protein for any meal.

# What you need:

→ Meats

01 - 1 lb ground turkey, preferably thigh meat for optimal flavor and moisture

→ Spices & Seasonings

02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground 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

→ Cooking Oil

11 - 1 tbsp olive oil

# Directions:

01 - Place ground turkey in a large mixing bowl. Add salt, black pepper, sage, thyme, red pepper flakes, smoked paprika, garlic powder, onion powder, and fresh parsley. Mix gently with hands or spoon just until spices are evenly distributed—avoid overworking the meat which can result in tough texture.
02 - Divide seasoned turkey mixture into 8 equal portions. Shape each portion into uniform patties approximately 1/2 inch thick, pressing lightly to compact without over-handling. Alternatively, leave mixture loose for use in crumbled applications.
03 - Heat olive oil in a large skillet over medium heat until shimmering. Place patties in pan without overcrowding. Cook for 4 to 5 minutes on first side until well-browned. Flip carefully and cook second side for additional 4 to 5 minutes until internal temperature reaches 165°F on instant-read thermometer.
04 - Remove patties from skillet and drain briefly on paper towels if desired. Serve immediately as breakfast sausage, sandwich protein, or crumble into scrambled eggs, pasta dishes, or breakfast bowls.

# Expert Tips:

01 -
  • You control exactly what goes into your sausage with no weird fillers or preservatives
  • It comes together in under 20 minutes and costs half the price of store-bought
  • The seasoning blend is adjustable to your family taste, plus it freezes beautifully for meal prep
02 -
  • Over-mixing the turkey makes tough, rubbery patties, so mix just until combined and handle gently
  • Using an instant-read thermometer takes all the guesswork out of doneness and prevents dry, overcooked sausage
  • Ground turkey releases more moisture than pork, so do not crowd the pan or you will steam instead of sear
03 -
  • Let the patties rest for a couple minutes after cooking so the juices redistribute evenly
  • If the mixture feels too sticky to shape, wet your hands with cold water between patties

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