Ground Turkey Sausage (Printable)
Lean, flavorful homemade turkey sausage with sage, thyme and smoky paprika ready in 20 minutes.
# What You'll Need:
→ Meats
01 - 1 lb ground turkey, preferably thigh for optimal 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, optional for heat
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, optional
→ Cooking Oil
11 - 1 tbsp olive oil for pan-frying
# How-To Steps:
01 - Combine ground turkey with kosher salt, black pepper, dried sage, thyme, red pepper flakes, smoked paprika, garlic powder, and onion powder in a large mixing bowl. Add fresh parsley if desired. Mix gently until spices are evenly distributed—avoid overworking the meat to maintain texture.
02 - Divide the seasoned turkey mixture into 8 equal portions. Form each portion into uniform patties approximately ½-inch thick, or leave loose for incorporation into other recipes such as sauces, scrambled eggs, or pasta dishes.
03 - Heat olive oil in a skillet over medium heat until shimmering. Place patties in the pan without overcrowding. Cook for 4 to 5 minutes per side until golden-brown crust forms. Verify doneness with an instant-read thermometer—internal temperature must reach 165°F for safe consumption.
04 - Serve immediately as breakfast patties, on sandwiches, or crumbled into various dishes. For batch cooking, freeze uncooked patties on a baking sheet until solid, then transfer to freezer bags for storage up to 2 months. Cook frozen patties directly, adding 1 to 2 minutes per side.
# Expert Tips:
01 -
- Homemade breakfast sausage that actually tastes like something you'd get from a butcher
- Perfectly portioned patties ready in under 20 minutes for busy weekday mornings
02 -
- Turkey thigh meat makes such a difference that I never bother with breast anymore
- These freeze beautifully before cooking, so double the batch and thank yourself later
03 -
- Dont press down on the patties while they cook, you'll squeeze out all those precious juices
- Let the meat sit at room temperature for 15 minutes before cooking for more even results