In a small bowl, combine the salt, pepper, dried sage, garlic powder, brown sugar, and cayenne pepper. This ensures the spices are evenly distributed throughout the meat rather than clumping in one spot. In a larger bowl, add the ground turkey and drizzle with olive oil, then sprinkle the seasoning blend over top. Using your hands, gently mix until just combined—work quickly and don't overmix, as this can make the sausage dense and tough. I find that chilling the mixture for 10-15 minutes makes it easier to form into patties.

Divide the seasoned turkey mixture from Step 1 into 6 equal portions and gently form each into a patty about 3/4-inch thick—handle them as little as possible to keep them tender. Heat a large skillet over medium-high heat until it's hot, then cook the patties 2-3 minutes per side, flipping only once halfway through. Work in batches if needed to avoid overcrowding the pan, which prevents proper browning. The patties are done when they reach an internal temperature of 165°F and are golden brown on the outside.