Wild Turkey Leg Breakfast Sausage

Grind your gobbler's legs and thighs, and make this delicious breakfast recipe

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-9
serves
11
ingredients
Medium
difficulty

We’ve talked a lot about slow cooking wild turkey legs and thighs to make them tender and delicious, but the rich, dark meat is perfect for grinding as well. This breakfast sausage blends ground turkey leg meat with Team Realtree Bacon to get just the right fat-to-lean recipe for a good patty.

A pair of wild turkey legs and thighs will make about 3 pounds of finished sausage.

We grind both the turkey and bacon through our Weston Realtree Grinder, season and blend, then run the mixture through a second time to make sure the seasonings are thoroughly blended and the texture is right.

Our favorite way to enjoy wild turkey sausage is stuffed into a homemade biscuit.

Ingredients

2 pounds boned-out turkey leg and thigh meat

1 pound thick-cut bacon, raw

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons dried sage

2 tablespoons dried thyme

1 tablespoon dried rosemary

1 tablespoon light brown sugar

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

Cooking Instructions

Start by using a sharp filet knife to bone out the turkey legs and thighs.

To raise the fat content to sausage levels, grind the turkey with raw bacon.

Run the meat evenly with the bacon in a 2-to-1 ratio through your grinder’s medium plate.

Combine the seasoning ingredients and sprinkle evenly over the ground meat. Use your hands to mix well, distributing the seasoning evenly throughout the sausage.

After the first grind, add the seasonings and blend in well before grinding a second time.

Run the mixture through the grinder a second time.

Grind the seasoned meat a second time.

Vacuum seal the sausage in bulk packs for the freezer or form into patties and fry.

Fry the sausage just like you would the pork version.

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