Not knowing any better, I've made my own turkey sausage from low fat content ground turkey. After reading a bunch of online sausage recipes and experimenting a bit, for every 1 pound of meat I use about 1 1/2 tsp of sage, 1 tsp thyme, 3/4 tsp rosemary, salt, celery salt, 1/4 tsp cardamom, marjoram, chili powder. Mix all with my fingers. I nuke a very small morsel, then adjust the spices to my taste. I'm just using herbs that come from the spice shelf in the grocery store.
I pat out all the meat to a "patty size thickness", then use a biscuit cutter to cut out the patties, freeze the unused ones with waxed paper between the patties. I have decided that if I ever try this again, I'll have to use a ground turkey with a higher fat content. I really like the flavor, but the patties are too dry.
I still chuckle every time I write out a recipe, because I was a total non-cook in my previous life. In the beginning I would get tachycardia when I scrambled eggs..