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Do your weekday mornings ever feel a little rushed and chaotic? Let me share one of my favorite secrets for a stress-free start: this Breakfast Turkey Sausage! This recipe is the perfect meal prep breakfast. I make a double batch of these turkey sausage patties over the weekend and freeze them, giving us a quick, healthy, and homemade breakfast option on busy school mornings.
What makes this best turkey breakfast sausage recipe so special is how customizable it is. You control the turkey sausage ingredients and the turkey sausage seasoning, so you can make it mild or spicy, sweet with maple syrup, or savory with extra sage. These breakfast sausage patties are perfect for meal prep, freeze beautifully, and work in everything from breakfast sandwiches to casseroles. This is lean, high protein breakfast food that actually tastes indulgent.
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Why You’ll Love This Breakfast Turkey Sausage
1. Healthier Than Store-Bought – This turkey breakfast sausage recipe healthy version has half the fat of pork sausage and no weird preservatives or fillers. You know exactly what’s going into your breakfast, and it’s all real, whole food ingredients. Perfect for anyone watching their calories or trying to eat cleaner.
2. Budget-Friendly – Ground turkey is so much cheaper than pre-made turkey sausage links or patties. You’re making your own sausage seasoning mix with pantry spices you already have, which means you’re saving money while getting better quality food.
3. Meal Prep Champion – Make a big batch on Sunday and you’ve got protein-packed breakfast sausage patties or crumbles ready for the entire week. They freeze perfectly, reheat in minutes, and work in so many breakfast turkey sausage meals from scrambles to bowls to casseroles.
Ingredients for Breakfast Turkey Sausage
This homemade turkey sausage recipe uses simple turkey sausage ingredients you can find at any grocery store. You’re making restaurant-quality breakfast sausage with basic ground turkey breast and a few key spices.
What You’ll Need
For the Turkey Sausage:
- 1 lb ground turkey (93/7 lean works best)
- 1 tablespoon brown sugar or maple syrup
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds (optional but recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon water or olive oil (for moisture)
Why These Ingredients Matter
Ground Turkey Breast – Use 93/7 or 85/15 ground turkey for the best balance of lean protein and moisture. Super lean turkey (99% fat-free) will be too dry, while dark meat turkey makes it too fatty. The right fat ratio keeps these breakfast turkey sausage patties juicy without being greasy.
Dried Sage and Thyme – These are the signature flavors in traditional breakfast sausage. Dried sage gives you that classic sausage taste, while thyme adds depth and earthiness. Don’t skip the sage or it won’t taste like breakfast sausage at all.
Brown Sugar or Maple Syrup – Just a touch of sweetness balances the savory spices and helps the sausage brown beautifully. Maple syrup gives you that sweet breakfast sausage flavor, while brown sugar is slightly more subtle. Both work great.
Instructions for Making Breakfast Turkey Sausage
Step-by-Step Directions
Step 1: In a large mixing bowl, combine all the turkey sausage seasoning ingredients: brown sugar or maple syrup, dried sage, thyme, fennel seeds, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using.
Step 2: Add the ground turkey and the tablespoon of water or olive oil to the bowl. The extra moisture keeps the turkey from drying out while cooking.
Step 3: Using your hands, gently mix everything together until the seasonings are evenly distributed throughout the meat. Don’t overmix or the sausage will be tough. Mix just until combined.
Step 4: Let the mixture sit for 10 minutes at room temperature. This allows the dried herbs to hydrate and the flavors to blend into the meat.
Step 5: Divide the mixture into 8 equal portions (about 2 oz each) and shape them into breakfast turkey sausage patties about 1/2 inch thick. Make a small indent in the center of each patty with your thumb to prevent puffing during cooking.
Step 6: Heat a large skillet over medium heat and add a small amount of oil or cooking spray. Once the pan is hot, add the patties without overcrowding.
Step 7: Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. The patties should be nicely browned and cooked through.
Step 8: Remove from heat and let rest for 2 minutes before serving. This lets the juices redistribute so every bite is juicy.
Hint: These turkey breakfast sausage patties are perfect for breakfast sandwiches or served alongside eggs and this crack breakfast casserole for a complete morning feast. You can also crumble the cooked sausage for breakfast bowls.
Top Tip
Don’t Overcook the Turkey – Turkey dries out fast, so use an instant-read thermometer and remove the patties right when they hit 165°F internal temperature. Overcooking makes them tough and dry, which is the biggest mistake people make with turkey sausage.
Make an Indent in Each Patty – Press your thumb into the center of each patty before cooking. This prevents the middle from puffing up and helps them cook evenly. It’s a simple trick that makes a big difference.
Let the Seasoning Sit – Give the sausage seasoning mix time to hydrate into the meat before cooking. Those 10 minutes of resting make the flavors so much better and help the spices stick to the turkey instead of falling off in the pan.
Try Air Fryer or Bake Instead of Frying – For an even healthier option, cook these at 375°F in the air fryer for 8-10 minutes, flipping halfway. You can also bake them on a sheet pan at 400°F for 15-20 minutes. Both methods work great for meal prep.
My Breakfast Turkey Sausage Journey
I used to buy those frozen turkey sausage links every week, thinking I was being healthy. Then one day I actually read the ingredient list and was shocked by how much sodium and how many fillers were in there. I mentioned it to Grandma, and she looked at me like I was crazy. “Jazzy,” she said, “why are you buying that when you can make your own with just turkey and spices? It’s not rocket science.”
So I tried making homemade turkey sausage, and honestly, the first batch was terrible. It was dry, bland, and fell apart in the pan. But Grandma helped me troubleshoot, showing me how to add a little moisture, let the seasonings sit, and not overcook the turkey. The second batch was a game changer. Now I make a big batch every Sunday and have healthy, delicious breakfast sausage all week. Every time I shape those patties, I think about how sometimes the simplest recipes are the ones that make the biggest difference in your everyday life.
Substitutions for Breakfast Turkey Sausage
Chicken Breakfast Sausage – Replace ground turkey with ground chicken breast for a similar result. Chicken has a milder flavor, so you might want to increase the seasoning slightly. The cooking method and time stay exactly the same.
Paleo Breakfast Sausage Patties – Skip the brown sugar and use a small amount of coconut sugar or leave out the sweetener entirely for a paleo-friendly version. Use olive oil instead of water for added healthy fats. All the other turkey sausage ingredients are already paleo-compliant.
Keto Turkey Sausage – Omit the brown sugar or maple syrup completely, or use a keto-friendly sweetener like erythritol if you want a touch of sweetness. This keeps it low-carb while maintaining all that delicious sausage flavor.
Spicy Turkey Sausage – Double the red pepper flakes or add a pinch of cayenne pepper to the sausage seasoning mix. You can also add a dash of hot sauce to the meat mixture for extra kick.
Variations on Breakfast Turkey Sausage
Maple Turkey Breakfast Sausage – Double the maple syrup to 2 tablespoons and add a pinch of cinnamon. This creates a sweet breakfast sausage that’s perfect for pairing with pancakes or waffles, kind of like these red velvet marble waffles.
Breakfast Turkey Sausage Crumbles – Instead of forming patties, cook the seasoned ground turkey in crumbles. Break it up with a wooden spoon as it cooks. Perfect for adding to breakfast turkey sausage casserole, scrambles, or breakfast turkey sausage bowls.
Italian Turkey Breakfast Sausage – Add 1 teaspoon Italian seasoning and 1/2 teaspoon crushed fennel seeds. This gives you an Italian-style sausage that’s great in breakfast sandwiches or alongside eggs.
Turkey Sausage Links – If you have sausage casings, you can stuff this mixture into casings to make turkey sausage links. Most people don’t have the equipment at home, so patties are easier, but links are an option if you want to get fancy.
Breakfast Turkey Sausage Balls – Mix the turkey sausage with shredded cheese and biscuit mix, then roll into balls and bake. These breakfast turkey sausage balls are perfect for parties or grab-and-go breakfast options.
Equipment for Breakfast Turkey Sausage
Large Mixing Bowl – You need a bowl big enough to mix the ground turkey with all the seasonings without making a mess. A medium to large bowl works perfectly.
Instant-Read Thermometer – This is crucial for cooking turkey safely without overcooking it. Turkey must hit 165°F internal temperature, but even a few degrees over makes it dry. A good thermometer takes the guesswork out.
Large Skillet or Griddle – A 12-inch skillet lets you cook multiple patties at once. Cast iron or nonstick both work great. If you’re making a big batch, a griddle is even better for cooking many patties simultaneously.
Measuring Spoons – Precise measurements matter with the sausage seasoning breakfast blend. Too much sage can be overpowering, and too little makes it bland. Use actual measuring spoons for consistent results.
Storage Tips for Breakfast Turkey Sausage
Refrigerator Storage – Store cooked breakfast turkey sausage patties in an airtight container in the fridge for up to 4 days. Layer them with parchment paper between each patty so they don’t stick together.
Freezer Storage – These freeze beautifully! Flash freeze the cooked patties on a baking sheet for 1 hour, then transfer to a freezer bag. They’ll keep for up to 3 months. You can also freeze the raw patties the same way.
Reheating Tips – Reheat refrigerated patties in the microwave for 30-45 seconds or in a skillet over medium heat for 2-3 minutes. Frozen patties can go straight from freezer to microwave for 1-2 minutes, or thaw overnight in the fridge first.
Meal Prep Ideas – Make a double or triple batch and freeze portions for easy breakfast turkey sausage meals all month. Pair them with this nutty quinoa breakfast bowl or these strawberry cheesecake overnight oats for complete meal-prepped breakfasts.
Grandma’s Secret for Breakfast Turkey Sausage
Grandma has this trick that completely changed my turkey sausage game. “Jazzy,” she told me one morning, “add a tiny splash of apple cider vinegar to the meat mixture. Just half a teaspoon. It won’t taste sour, I promise.” I was skeptical but tried it anyway, and she was right. The acid brightens all the flavors and helps tenderize the turkey, making the patties more juicy and flavorful.
Her other secret is to always make a tiny test patty before shaping all the sausage. Cook just a small piece in the pan and taste it to check if you need to adjust the seasoning. It’s so much easier to add more sage or salt to the raw mixture than to realize after you’ve cooked everything that it’s under-seasoned. This one simple step has saved me from disappointing breakfast sausage so many times.
FAQ about Breakfast Turkey Sausage
Are turkey breakfast sausages healthy?
Yes, turkey breakfast sausages are much healthier than pork sausage. They’re lower in calories, fat, and saturated fat while being high in lean protein. Homemade versions are even healthier because you control the salt, sugar, and avoid preservatives. A typical serving has about 150 calories and 20g protein with only 7g fat.
How do you cook turkey breakfast sausage?
Cook turkey breakfast sausage in a skillet over medium heat for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. You can also bake them at 400°F for 15-20 minutes or air fry at 375°F for 8-10 minutes. Always use a meat thermometer to ensure they’re fully cooked but not overdone.
What is the best brand of turkey breakfast sausage?
For store-bought options, Jennie-O turkey sausage is a popular choice with good flavor and widely available. Other quality brands include Butterball, Jimmy Dean Turkey Sausage, and Applegate Natural. However, homemade turkey sausage tastes better and is healthier because you control all the ingredients and avoid preservatives.
Does Aldi sell turkey breakfast sausage?
Yes, Aldi typically carries turkey breakfast sausage under their private label brands. Availability can vary by location and season, but most Aldi stores stock turkey sausage links and sometimes patties in the refrigerated or frozen breakfast section. They’re usually very affordable compared to name brands.
Conclusion
This Breakfast Turkey Sausage recipe has completely changed my morning routine, and I hope it does the same for you. Take a little time this weekend to make a batch for your freezer. Your future, busy-morning self will be so grateful for the gift of a delicious, easy, and homemade breakfast.
If you’re looking for more homemade breakfast ideas, check out this classic Homemade Breakfast Sausage recipe for the traditional pork version. Both are delicious and worth having in your recipe collection.
Give this breakfast turkey sausage recipe a try and let me know how it turns out. Grandma and I love hearing about your morning wins!
Jasmine 💛
Grandma’s Homemade Breakfast Turkey Sausage
Equipment
- 1 Large mixing bowl Grandma always said to use a bowl bigger than you think you need to avoid a messy counter.
- 1 Large skillet A well-seasoned cast iron skillet gives you the best golden-brown crust.
- 1 Instant-read thermometer Non-negotiable! Grandma insisted this was the only way to get perfectly juicy turkey every time.
- 1set Measuring spoons For getting those cozy, classic sausage flavors just right.
Ingredients
- 1 lb ground turkey 93/7 lean is the sweet spot for flavor and moisture.
- 1 tablespoon brown sugar Or maple syrup. Grandma used brown sugar from the box she kept for her oatmeal.
- 1 teaspoon dried sage This is the scent of Saturday morning breakfast at Grandma's house.
- 1/2 teaspoon dried thyme Adds a lovely, earthy depth.
- 1/2 teaspoon fennel seeds Optional, but they add that authentic sausage flavor.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper Freshly ground if you have it!
- 1/4 teaspoon red pepper flakes Optional, for a little warmth.
- 1 tablespoon water A simple splash, Grandma's secret for keeping the patties from drying out.
Instructions
- In your [large mixing bowl], stir together the [brown sugar], [dried sage], [dried thyme], [fennel seeds], [garlic powder], [onion powder], [salt], [black pepper], and [red pepper flakes]. Grandma always said, "Let the spices get to know each other first." This little step makes a huge difference.
- Add the [ground turkey] and the splash of [water] to the bowl. Now, using your hands, gently mix everything together. Grandma’s voice is always in my head here, reminding me, "Don't you dare overwork it, Jazzy, or it'll be tough." Mix just until the spices disappear into the meat.
- Cover the bowl and let the sausage mixture sit at room temperature for 10 minutes. This was Grandma's most important rule. She believed this is when the real magic happens, as the dried herbs rehydrate and share their flavor with the turkey. Don't skip this!
- Divide the mixture into 8 equal portions and gently shape them into patties about 1/2 inch thick. I always press a little dimple into the center with my thumb, just like she showed me. She said it stops them from puffing up into little meatballs in the pan.
- Heat your [large skillet] over medium heat. Add the patties, being careful not to overcrowd the pan. Cook for 4-5 minutes on each side until they're beautifully golden brown and cooked through. Use your [instant-read thermometer] to check for an internal temperature of 165°F (74°C). This guarantees they are safe to eat and perfectly juicy.
Notes
- Grandma’s Other Secret: She sometimes added a tiny splash (about 1/2 teaspoon) of apple cider vinegar to the mix. It brightens all the flavors without making it sour!
- Make-Ahead & Freezing: These are a lifesaver for busy mornings. You can freeze the patties either raw or cooked. Just place them on a baking sheet in a single layer to flash freeze, then transfer them to a freezer bag. They’ll keep for up to 3 months.
- Reheating: Reheat cooked patties from the fridge in a skillet for a couple of minutes or in the microwave for about 30-45 seconds.
- Variations: For a sweeter version, use maple syrup instead of brown sugar. For a spicier kick, add a pinch of cayenne pepper.
