In a small bowl, mix together fennel seeds, sage, onion powder, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper.

Whisk ingredients together using a fork until completely uniform

Pro Tip: Toast fennel seeds in a dry pan for 30 seconds before grinding for enhanced flavor depth

Visual Check: There should be no clumps of spice and the mixture should seem uniformly colored.

Place 1 pound ground turkey in a large mixing bowl at room temperature

Sprinkle seasoning mixture evenly over turkey surface

Drizzle olive oil across the meat

Using clean hands, gently fold and mix ingredients until just combined (approximately 15-20 gentle turns)

Critical Note: Overmixing creates tough, dense turkey sausage patties – stop when seasonings are distributed

Divide mixture into 4-6 equal portions using kitchen scale for consistency

Lightly wet hands with cold water to prevent sticking

Gently shape each portion into 3-inch diameter, ¾-inch thick patties

Create a slight thumb indentation in center to prevent puffing during cooking

Pro Tip: Place formed patties on parchment-lined plate and refrigerate 15 minutes for easier handling

Preheat cast iron or non-stick skillet over medium heat (avoid high heat)

Lightly oil pan surface with cooking spray or thin oil layer

Place patties in pan, leaving 2 inches between each for even cooking

Cook first side 6-7 minutes without moving or pressing

Visual Cue: Edges should appear opaque and slightly golden

Flip carefully and cook second side 6-7 minutes

A meat thermometer should be inserted into the thickest area; the internal temperature should be 165°F.

Transfer cooked turkey sausage patties to clean plate

Tent loosely with foil and let rest 2 minutes

For the best texture, the patty’s liquids can redistribute during this resting time.

Serving Temperature: Should be hot throughout but not steaming when served