Italian Turkey Sausage (in 10 minutes!)

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• 1 pound lean ground turkey (93% lean)
  Ingredient note

  Source: 1 pound lean ground turkey (93% lean)
• ¾ teaspoon fine sea salt (, plus more to taste)
  Ingredient note

  Source: ¾ teaspoon fine sea salt (, plus more to taste)
• ½ teaspoon fennel seeds (, minced )
  Ingredient note

  Source: ½ teaspoon fennel seeds (, minced )
• 1 teaspoon dried oregano
  Ingredient note

  Source: 1 teaspoon dried oregano
• 1 teaspoon dried basil
  Ingredient note

  Source: 1 teaspoon dried basil
• ¼ teaspoon garlic powder
  Ingredient note

  Source: ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
  Ingredient note

  Source: ¼ teaspoon ground black pepper

1. Heat a large skillet over medium-high heat for 2 to 3 minutes. Once the surface is hot, add the ground turkey and season with ¾ teaspoon of salt. Use a sturdy spatula to start breaking up the meat into smaller pieces, stirring often.
2. While you wait for the turkey to cook, mince the fennel seeds with a sharp knife. The smaller you chop them, the more evenly distributed the flavor will be.
3. When the turkey is almost browned, you can start adding the spices. Add the minced fennel, dried oregano, basil, garlic powder, and black pepper. Stir well, until the turkey is no longer pink and the spices smell fragrant.
4. Once the turkey is fully cooked, season with additional salt to taste. (I usually add another ¼ teaspoon, but you may prefer more or less.) It's ready to use right away. Store leftovers in an airtight container in the fridge for up to 4 days.