Turkey Sausage Recipe

Prepare the meat and seasonings

Keep the ground turkey cold until ready to mix. In a medium bowl, combine kosher salt, black pepper, smoked paprika, dried sage, dried thyme, crushed dried rosemary, garlic powder, onion powder, and red pepper flakes (if using). Stir to blend the dry spices evenly.

Mix sausage

Place the ground turkey in a large bowl. Sprinkle the combined dry spices evenly over the meat. Add cold water and olive oil (this helps the sausage bind and stay moist). Using clean hands or a spoon, mix gently but thoroughly until the spices and liquids are evenly distributed and the mixture becomes slightly tacky, about 1–2 minutes. If using maple syrup or brown sugar and chopped parsley, fold them in during mixing.

Shape patties or links

Decide whether to make patties or loose bulk sausage: For patties, portion the mixture into 8 equal portions (about 2 oz or 56 g each) and flatten into 1/2-inch-thick rounds. For links, divide into 6–8 portions and shape into elongated logs about 1/2–3/4-inch thick. Press the edges to form uniform shapes so they cook consistently.

Preheat pan

Heat a large nonstick or heavy skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat the bottom. Let the oil heat until shimmering but not smoking, about 1 minute.

Cook sausage

Arrange the patties or links in the skillet without overcrowding. Cook over medium heat 4–5 minutes on the first side, until well browned. Flip and reduce heat to medium-low. Continue cooking another 4–6 minutes, pressing gently once to ensure even contact, until the internal temperature reaches 165°F (74°C) and juices run clear. For bulk sausage (crumbled), cook and break up with a spatula for 6–8 minutes until browned and cooked through.

Finish and rest

If you included maple syrup or brown sugar, brush a light smear on each piece in the last 1 minute of cooking and let it caramelize slightly. Transfer cooked sausage to a plate lined with paper towel and let rest 2 minutes. Sprinkle with chopped fresh parsley if using.

Serve

Serve warm as a side: alongside eggs and potatoes for breakfast, with roasted vegetables for dinner, or crumbled into pasta or stuffing. Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days.