Savory Ground Turkey Sausage Recipe for Breakfast or Brunch – Easy, Flavorful, and Lean

If you love a hearty breakfast but want something lighter than traditional pork sausage, this savory ground turkey sausage is a great fit. It’s juicy, full of warm spices, and easy to make with pantry staples. You can cook it as crumbles or shape it into patties, and it pairs perfectly with eggs, toast, or a simple fruit bowl.

Make a batch on the weekend and enjoy it all week long. This is the kind of simple, satisfying recipe that makes mornings feel easier.

What Makes This Special

Savory Ground Turkey Sausage Recipe for Breakfast or Brunch - Easy, Flavorful, and Lean

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1 pound ground turkey (93% lean is ideal for juicy sausage; 99% will be drier)
• 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed fennel seeds (or ground fennel)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1–2 teaspoons pure maple syrup (or brown sugar)
• 1 tablespoon oil (olive or avocado) for the pan
• Optional add-ins: 2 tablespoons very cold water for moisture, 1 tablespoon chopped fresh parsley for freshness

Instructions

 

• Mix the seasoning. In a small bowl, combine salt, pepper, sage, thyme, fennel, smoked paprika, red pepper flakes, garlic powder, and onion powder. Stir in the maple syrup so it disperses evenly.
• Season the turkey. Add the ground turkey to a large bowl. Sprinkle the seasoning mixture over the top. If using, drizzle in the cold water for extra juiciness.
• Combine gently. Use your hands to mix just until the spices are evenly distributed. Don’t overmix or the sausage can turn tough. If you’d like patties, form 8 small rounds about 1/2 inch thick.
• Chill briefly (optional but helpful). Cover and refrigerate the seasoned turkey for 15–30 minutes. This helps the flavors meld and makes patties hold their shape.
• Heat the pan. Set a large skillet over medium heat and add the oil. When shimmering, it’s ready.
• Cook as crumbles. Add the seasoned turkey and cook, breaking it up with a spatula. Sauté 6–8 minutes until browned in spots and cooked through, with no pink remaining. Or:
• Cook patties. Lay patties in the hot skillet without crowding. Cook 3–4 minutes per side, until deeply browned and the centers reach 165°F on a meat thermometer.
• Finish and rest. Remove from heat and let sit 2–3 minutes. Taste a small piece and adjust with a pinch more salt or a drizzle of maple if needed.
• Serve. Pair with scrambled eggs, sautéed greens, toast, roasted potatoes, or fold into breakfast burritos and grain bowls.

This turkey sausage is built on a balance of herbs, spices, and a touch of sweetness for classic breakfast-sausage flavor without the heaviness. The mix of sage, thyme, and fennel brings that familiar sausage aroma, while smoked paprika and red pepper flakes add gentle warmth.

A bit of maple syrup rounds everything out and helps with browning. It cooks quickly, freezes well, and works in scrambles, breakfast bowls, or sandwiches. It’s a leaner option that still tastes bold and satisfying.

What You’ll Need

• 1 pound ground turkey (93% lean is ideal for juicy sausage; 99% will be drier)
• 1 teaspoon kosher salt (or 3/4 teaspoon fine sea salt)
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed fennel seeds (or ground fennel)
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1–2 teaspoons pure maple syrup (or brown sugar)
• 1 tablespoon oil (olive or avocado) for the pan
• Optional add-ins: 2 tablespoons very cold water for moisture, 1 tablespoon chopped fresh parsley for freshness

Instructions

1. Mix the seasoning. In a small bowl, combine salt, pepper, sage, thyme, fennel, smoked paprika, red pepper flakes, garlic powder, and onion powder.

   Stir in the maple syrup so it disperses evenly.

2. Season the turkey. Add the ground turkey to a large bowl. Sprinkle the seasoning mixture over the top. If using, drizzle in the cold water for extra juiciness.
3. Combine gently. Use your hands to mix just until the spices are evenly distributed. Don’t overmix or the sausage can turn tough.

   If you’d like patties, form 8 small rounds about 1/2 inch thick.

4. Chill briefly (optional but helpful). Cover and refrigerate the seasoned turkey for 15–30 minutes. This helps the flavors meld and makes patties hold their shape.
5. Heat the pan. Set a large skillet over medium heat and add the oil. When shimmering, it’s ready.
6. Cook as crumbles. Add the seasoned turkey and cook, breaking it up with a spatula.

   Sauté 6–8 minutes until browned in spots and cooked through, with no pink remaining. Or:

7. Cook patties. Lay patties in the hot skillet without crowding. Cook 3–4 minutes per side, until deeply browned and the centers reach 165°F on a meat thermometer.
8. Finish and rest. Remove from heat and let sit 2–3 minutes.

   Taste a small piece and adjust with a pinch more salt or a drizzle of maple if needed.

9. Serve. Pair with scrambled eggs, sautéed greens, toast, roasted potatoes, or fold into breakfast burritos and grain bowls.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze (cooked): Portion into freezer bags or wrap patties individually. Freeze up to 3 months. Reheat from frozen in a skillet over medium-low heat or in the oven at 325°F.
• Freeze (uncooked): Shape patties, place on a lined sheet, freeze solid, then bag.

  Cook from frozen over medium-low heat, adding a couple extra minutes per side.

• Reheating tips: Add a splash of water to the pan to keep moisture, then let it evaporate as the sausage reheats.

Benefits of This Recipe

• Lighter but satisfying: Turkey keeps it lean while spices bring full, classic sausage flavor.
• Quick and make-ahead friendly: Cooks in under 10 minutes and stores well for busy mornings.
• Customizable: Adjust heat, sweetness, and herbs to match your taste or dietary needs.
• Versatile: Great in breakfast sandwiches, frittatas, hashes, or simple bowls with greens and grains.
• Budget-friendly: Uses affordable ingredients and stretches into several meals.

Pitfalls to Watch Out For

• Overmixing the meat: This compacts the proteins and leads to dense, rubbery sausage. Mix just until combined.
• Too-lean turkey without moisture: If using 99% lean, add cold water or a teaspoon of oil to keep it juicy.
• Underseasoning: Ground turkey needs bold seasoning. Taste and adjust salt, herbs, and sweetness after cooking a small test piece.
• Overcooking: Aim for 165°F internal temperature and remove from the heat promptly to prevent dryness.
• Crowding the pan: Crowding steams the meat.

  Cook in batches for better browning and flavor.

Recipe Variations

• Apple-Sage: Add 1/2 cup finely diced, sautéed apple and a pinch of cinnamon. Great for fall breakfasts.
• Garlic-Herb: Swap thyme for Italian seasoning and add 1 tablespoon chopped fresh parsley.
• Maple-Chipotle: Use 2 teaspoons maple syrup and 1/2 teaspoon chipotle powder for smoky heat.
• Mediterranean: Replace fennel with 1 teaspoon dried oregano, add lemon zest, and serve with tomatoes and feta.
• Low-Sodium: Reduce salt to 1/2 teaspoon and boost herbs, garlic, and onion powder for flavor lift.
• Keto-Friendly: Skip the maple syrup; use a pinch of granular sweetener or omit entirely and increase paprika and fennel.
• Spicy Breakfast Crumbles: Double red pepper flakes and add a dash of cayenne. Ideal for burritos and scrambles.

FAQ

Can I use ground chicken instead of turkey?

Yes.

Ground chicken works well with the same seasoning. Choose ground chicken with some dark meat for better moisture, and cook to 165°F just like turkey.

How do I keep turkey sausage from drying out?

Use 93% lean turkey, don’t overcook, and consider adding 1–2 tablespoons of cold water to the mix. Cooking over medium heat and letting the sausage rest for a couple minutes also helps retain juices.

Is the maple syrup necessary?

No, but it adds a subtle sweetness and helps browning.

If you prefer no sugar, skip it and increase smoked paprika slightly, or use a sugar-free alternative.

Can I bake the patties instead of pan-frying?

Yes. Arrange patties on a parchment-lined sheet and bake at 400°F for 10–14 minutes, flipping once, until they reach 165°F. For extra color, broil for 1 minute at the end.

How spicy is this recipe?

It’s mild with a gentle warmth from red pepper flakes.

For no heat, omit the flakes. For spicier sausage, increase to 3/4–1 teaspoon or add a pinch of cayenne.

What can I serve with turkey sausage?

Try soft scrambled eggs, avocado toast, sautéed spinach, roasted sweet potatoes, pancakes, or a simple yogurt-and-berry bowl. It also shines in breakfast sandwiches and frittatas.

Can I double or triple the recipe?

Absolutely.

Mix in a larger bowl and cook in batches to avoid crowding. Freeze portions for easy future breakfasts.

Why add fennel seeds?

Fennel brings that classic sausage flavor and a subtle sweetness. Lightly crush the seeds so they release flavor without overwhelming the mix.

Do I need a binder like egg or breadcrumbs?

No.

The mixture holds together fine without them, especially if you chill it briefly before forming patties. If your meat is very lean, a teaspoon of oil can help.

How can I make it dairy- and gluten-free?

This recipe is naturally dairy- and gluten-free as written. Just check your spices and maple syrup to ensure they’re certified if needed.

Wrapping Up

This savory ground turkey sausage gives you everything you want from breakfast sausage—herby, hearty flavor and a golden sear—without the heaviness.

It’s fast, flexible, and great for meal prep, whether you cook crumbles for scrambles or patties for sandwiches. Keep the seasoning blend on hand, and you’ll have a reliable, crowd-pleasing breakfast ready any day of the week. Simple ingredients, bold flavor, and easy steps—that’s the kind of morning win we all need.