brunch / recipes / savory / turkey

Turkey Sausage

turkey sausage

If you don’t know this already, I don’t eat pork (except pepperoni). I cook it sometimes, for my family, but I hate doing that (smell) so I’ll look for an alternative first. In comes this Easy Turkey Sausage!

Turkey Sausage Ingredients

Before we get to the full recipe below, here are some quick call-outs about some of the ingredients you’ll use to make this Easy Turkey Sausage:

  • Ground Turkey: Grab the absolute leanest ground turkey you can find. Fatty turkey = greasy sausage. Don’t worry: as long as you don’t overcook it, it won’t dry out.
  • Seasoned salt: I use Lawry’s. You can use whatever you like. Regular ol’ kosher salt will work, but it won’t be the same.
  • Minced garlic: use the dehydrated kind from the spice aisle, not fresh or jarred. This is important.
  • Dried herbs: I was after a very specific taste when I was developing this recipe, and these are key to that flavor.
  • Cayenne pepper: I truly don’t think this turkey sausage is even the slightest bit spicy, but I’ve also admitted before that I’m not the best judge of ‘heat’ so you might disagree. I recommend cutting in half before you omit it completely, tho. Just try it out.

How to Make Turkey Sausage

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this.

  • Mix everything together. You want to really make sure you work the seasonings evenly throughout the turkey so that each patty is equally flavorful. There shouldn’t be any large swaths of unseasoned meat, or any clumps of seasoning either.
  • Form the turkey mixture into balls. I like to use a 2 tbsp cookie scoop to make extra sure they’re evenly sized, pressing the scoop into the sides of the bowl as I remove it to pack it in.
  • Flatten into patties. Doing this between sheets of parchment paper with an appetizer plate is a great way to keep your hands clean. It also helps keep them all an even thickness. Or, just use your palms to smush ’em. Whatever works.
  • Fry ’em up. Preheat your pan ’til hot, then drizzle in some oil. Let it sear for a few minutes, then flip. If you’re not happy with the level of color when you flip initially, you can always cook on that side again at the end. Drain on paper towels or a wire rack.


Patties are just one way to enjoy this turkey sausage. Below are a few more.

  • Crumble up a half-pound of it and make my Sausage Gravy recipe.
  • Making lasagna? Need a pizza topping? Substitute it for ground beef or Italian sausage.

Here’s a graphic for Pinterest. Follow me there if you don’t already! I’ve got lots of yummy ideas saved.

turkey sausage

Looking for another turkey recipe? I don’t have that many but try out the Eastern NC BBQ Pulled Turkey. It’s really good.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Turkey Sausage

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: María
  • Total Time: 15 minutes
  • Yield: 24 patties 1x


I think it tastes pretty identical to the brand I grew up on and still love today.


Units Scale
  • 2 lbs ground turkey
  • 2 1/2 tsp seasoned salt
  • 1 tbsp dried parsley
  • 1/2 tbsp minced garlic
  • 1 tsp rubbed sage
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp cracked black pepper
  • 1/4 tsp ground ginger
  • 1/8 tsp ground rosemary


  1. Combine all of the ingredients together in a large mixing bowl. Stir well to evenly distribute the seasonings thoroughly the meat.
  2. Form the mixture into evenly sized balls, then flatten them into patties 1/4″ thick.
  3. When ready to cook, heat a frying pan over medium-high heat, then drizzle in a bit of vegetable oil.
  4. Add the patties in a single layer and let sear then flip and continue to cook until cooked through about 5-7 minutes.
  5. To store the uncooked patties, place them between sheets of parchment paper and into an airtight container in the fridge for up to 3 days. Any longer, and you’ll want everything in foil and put it into the freezer instead. You don’t have to thaw to cook, but they’ll take longer from frozen.


  • These aren’t spicy, but you can dial back on the peppers if you’re sensitive to heat.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
Recipe Card powered byTasty Recipes


Leave a Reply

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star