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Preparation Time: 15 minutes 

Cooking Time: 10 minutes

Canning Time: 1 hour and 30 minutes 

Servings: 4 pints 


½ cup warm water 

2 teaspoons dried basil 

2 teaspoons rubbed sage 

2 teaspoons red pepper flakes 

1 ½ teaspoons marjoram 

1 teaspoon dried mustard 

½ teaspoon ground thyme 

½ teaspoon coarse sea salt 

½ teaspoon ground black pepper 

1 teaspoon garlic powder 

1 teaspoon paprika 

3 pounds ground turkey 

½ cup grapeseed or extra-virgin olive oil 


Combine the basil, sage, red pepper flakes, marjoram, mustard, thyme, salt, pepper, garlic powder, and paprika in a large mixing bowl. 

Combine the ground turkey and all of the spices in a clean bowl with your hands. Return the turkey to the bowl by rolling it into a big ball. 

Using your hands, evenly pour oil over the whole surface of the turkey meatball, raising and rotating the ball to coat. Return the turkey ball to the mixing basin. Refrigerate the bowl overnight or for 12 hours after covering it with plastic wrap. 

Form the turkey into patties or links, or leave it unformed in a skillet, brown patties, or links on both sides for approximately 1 minute each. In a pan, loose brown sausage for approximately 10 minutes. Before filling jars, drain any extra oil using whatever technique you prefer. Place the meat in heated jars with a headspace of 114 inches. 

Using a warm towel soaked in distilled white vinegar, wipe the rims of each jar. Hand-tighten the lids and rings on each jar. 

Fill the pressure canner halfway with water, seal the top, and bring to a boil over high heat. Allow 10 minutes for the canner to vent. 

Close the vent and keep heating until the dial gauge reaches 11 PSI and the weighted gauge reaches 10 PSI. 1 hour 30 minutes for quart jars and 1 hour 15 minutes for pint jars. 


Calories: 149.8; 

Fat: 7.9g; 

Fiber: 1.6g; 

Carbs: 7.8g; 

Protein: 24.1g

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