3 pounds turkey legs, de-boned (do not skin or trim fat)
1/2 tablespoon coarse kosher salt
1 tablespoon ground sage
1/2 teaspoon freshly-ground black pepper
1 teaspoon dried rosemary
1/4 teaspoon ground ginger
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
2 tablespoons water

Put turkey through a meat grinder, using the disc with the largest holes. Add remaining ingredients to ground turkey and mix thoroughly by hand. Form mixture into patties, using about 1/4 cup for each. The turkey sausage will keep for up to 5 days in the refrigerator or for 6 months, uncooked, in the freezer. Makes 12 to 14 patties.

To use, preheat a nonstick fry pan over medium-low heat. Cover and cook for about 10 minutes, flipping the patties after 5 minutes, until they are brown and crusty on both sides.