Ground Turkey Sausage Patties (Printable)

Lean, seasoned ground turkey sausage patties ready in 20 minutes. Perfect for breakfast or versatile meal prep.

# What You'll Need:

→ Meats

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

→ Spices & Seasonings

02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1 tsp dried sage leaves
05 - 1/2 tsp dried thyme
06 - 1/2 tsp crushed red pepper flakes, optional for heat adjustment
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder

→ Herbs

10 - 2 tbsp fresh parsley, finely chopped, optional for garnish

→ Cooking Fat

11 - 1 tbsp extra virgin olive oil for pan-frying

# How To Make:

01 - In a large mixing bowl, combine ground turkey with salt, pepper, sage, thyme, red pepper flakes, smoked paprika, garlic powder, onion powder, and fresh parsley. Mix gently with clean hands or a spatula just until spices are evenly distributed. Avoid overworking the meat to prevent tough texture.
02 - Divide seasoned turkey mixture into 8 equal portions, approximately 2 oz each. Shape into uniform patties about 1/2 inch thick, pressing lightly to compact without over-handling. Alternatively, leave mixture loose for use as crumbled sausage in other recipes.
03 - Heat olive oil in a large skillet or cast-iron pan over medium heat. Place patties in the pan without overcrowding. Cook for 4 to 5 minutes on the first side until deeply browned, then flip and cook an additional 4 to 5 minutes. Internal temperature must reach 165°F for safe consumption.
04 - Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve immediately as breakfast sausage with eggs, in breakfast sandwiches, or crumble into scrambled eggs, pasta dishes, or pizza toppings. Uncooked patties can be frozen on a baking sheet then transferred to freezer bags for up to 2 months.

# Expert Tips:

01 -
  • You control exactly what goes into your sausage, no mysterious fillers or excessive sodium
  • Ground turkey makes these incredibly lean while still delivering that satisfying breakfast patty experience
  • The spice blend doubles beautifully for seasoning other dishes like burgers or meatloaf
02 -
  • Turkey sausage cooks faster than pork sausage, do not walk away from the pan
  • Using thigh meat instead of breast prevents dry, disappointing patties every time
  • The mixture will feel softer than beef, do not keep adding breadcrumbs trying to firm it up
03 -
  • Let the seasoned mixture rest for 15 minutes before shaping, this helps the flavors meld and makes patties hold together better
  • Cast iron creates the best crust, but nonstick works perfectly fine if you prefer easier cleanup

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