Prep the veggies. Grate the zucchini, carrot, and onion on the small holes of a box grater. Place the zucchini in a clean kitchen towel and squeeze out excess moisture. This step keeps the sausage mixture from getting watery.

Mix the seasoning. In a small bowl, combine salt, pepper, sage, thyme, smoked paprika, red pepper flakes (if using), and minced garlic. Stir in 1–2 teaspoons of maple syrup if you want that classic breakfast sausage vibe.

Combine with turkey. In a large bowl, add ground turkey, the squeezed zucchini, grated carrot, grated onion, and the spice mixture. Use your hands or a fork to gently mix until just combined. Don’t overwork it, or the patties can turn dense.

Shape the patties. Wet your hands, then form 12 small patties (about 2 to 2.5 inches wide, 1/2 inch thick). Press a slight dimple in the center of each to prevent puffing.

Chill briefly. Transfer patties to a plate or sheet pan and chill for 10–15 minutes. Chilling helps them firm up and makes browning easier.

Sear on the stovetop. Heat a large skillet over medium heat and add a thin film of oil. Cook patties in batches, 3–4 minutes per side, until browned. Don’t crowd the pan—space helps them crisp instead of steam.

Finish to temperature. If the patties are thick, slide the skillet into a 350°F (175°C) oven for 5–7 minutes, or transfer them to a sheet pan to finish. Cook until the centers reach 165°F (74°C).

Rest and serve. Let the sausages rest 3 minutes to keep juices inside. Serve hot with eggs, toast, or fruit.