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Followed the same recipe as before. Turned heat down to 4 and covered time to 10 minutes, but took cover off at 7 minutes due to start of sticking. Turned it down to 2 for uncovered time, and time to just 5 minutes. Put it all into the 6 cup container instead of the 4 cup. Cook: 12 Jan 2020.

This is the breakfast sausage I make, just noting the variants. This time, I held the seasoning until after the turkey was browned. We'll see how that evens out the flavor. The alternative is to get the mixer out and mix the crap out of it. Also, a note on the time: 5 minutes gets it all white -- no pink -- and another 4 gets some tanned spots but not burned. Cooked: 12 Jan 2020. Cut down on the red pepper flakes to 1/2 tsp. Added half the seasoning before browning.

This is the turkey chili I make for lunch. The large frying pan, again with more oil than you expect. Turkey needs the extra oil, I guess. A little less than one squirt per square inch works. Heat it up on medium heat. Once heated, throw one pound of ground turkey in. Use the spoon to make vertical grooves, then horizontal grooves. Ta da! You just made nice sized chunks for chili. Throw some spices on it. The smokey chipolte chili is nice, as is white pepper and onion powder. No measuring: make sure the chili covers everything, the others can be liberal as you're feeling. A heavy sprinkle of salt too. "Brown" the turkey -- not really brown, but more of a tan. Break up the larger pieces so it cooks all the way through, but the goal is chunks not crumbles. Once the meat is cooked -- no pink showing, but not as done as with the breakfast sausage, about 5 minutes -- throw in rinsed pinto beans and fire roasted diced tomatoes. Then the sauce from Hak's One Pot...

This is the turkey breakfast sausage I use for my morning oatmeal. Medium pan, with more oil than you think. One squirt per square inch about does it. Start heating it up on medium heat. About 1/2 tsp each - sage - white pepper - red pepper flakes - ground marjoram - poultry seasoning - salt Double up on the sage, usually. Maybe the peppers too. Mix spices into 1 pound of turkey. Mix it so the spices are well blended into the meat. Throw meat into pan. Let it brown for a minute, then start stirring it up. Want the browning to be through the entire mass, not just on the bottom. While mixing, break the meat into as small bits as possible. The final result should be "crumbles," not "nuggets." Should take about 5-10 minutes. When all meat is tanned, remove from heat for 5 minutes. Dump into a 4 cup container and into the fridge. Note: no sweetener is added. Save that for the maple syrup on the oatmeal.