• 1 pound ground turkey
  • 1 tsp salt
  • 2 tsp crushed sage
  • 1 tsp ground fennel seeds
  • 1 tsp dried crumbled thyme
  • 1 tsp ground black pepper
  • 1/2 tsp ground white pepper
  • 1/2 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/4 tsp ground ginger
  • 3 Tbsp extra virgin olive oil


Grind herb seeds (fennel and white peppercorns and sage) in a mortar and pestle, spice grinder, or food processer. Combine all the spices in a small bowl and set aside.
Place ground turkey in a large mixing bowl. Sprinkle spices on top and drizzle olive oil over all.

Form into small flat patties, making sure each patty has an even thickness on edges and throughout.

Place on waxed paper lined cookie sheet.

If you would like to save them until you are ready to cook each one, freeze until frozen solid, then place in heavy-duty plastic bags and keep in freezer until ready to use.
Remove patties and defrost in refrigerator for about 24 hours. Sauté in a non-stick skillet until browned on both sides. Use non-stick spray in the pan prior to sautéing. DO NOT OVERCOOK.