Description

Hey friends, Beau here from Feastical! If you’ve ever been disappointed by dry, bland turkey sausage, today’s recipe is your reset button. This Homemade Turkey Breakfast Sausage is juicy, savory, warmly spiced, and completely customizable. No mystery ingredients. No excess salt. Just real pantry staples doing big flavor work.

Ingredients

Scale

1 lb lean ground turkey (93/7 or 94/6 recommended)
1 teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon maple syrup (optional but recommended)
1 tablespoon olive oil (for cooking)

Instructions

1. Mix Gently

In a large bowl, combine ground turkey, sage, thyme, garlic powder, onion powder, smoked paprika, salt, pepper, and maple syrup.

Use your hands to mix just until combined.
Do not overmix — this keeps the sausage tender.

2. Shape the Patties

Divide into 8 equal portions.

Roll into balls, then gently flatten into ½-inch thick patties.
Press a small indentation in the center of each patty to help them cook evenly.

3. Cook

Heat olive oil in a skillet over medium heat.

Cook patties 4–5 minutes per side, undisturbed, until golden brown and cooked through.

Internal temperature should reach 165°F (74°C).

4. Rest

Transfer to a plate and rest 2–3 minutes before serving to lock in juices.

Notes

Use a thermometer — lean turkey dries out if overcooked.
Don’t press down on patties while cooking.
If using extra-lean turkey, add 1–2 teaspoons olive oil to the mixture for added moisture.
Freeze raw patties on a tray, then store in a freezer bag for up to 3 months.