Quick & Easy Turkey Patties


This recipe is one of my all-time batch-cooking favorites because it is so simple to assemble and I can make a lot at one time. When it comes to batch-cooking, be sure to create dishes that are easy to assemble and will produce an ample amount of food that is easy to reheat over the next few days. This recipe is a winner!

OK, I will admit that I was kind of grossed out the first time I handled raw meat but I got over that feeling very quickly once I was in starvation-mode. Seriously, during my lowest point on the Autoimmune Protocol I was only eating 8-10 ingredients for almost a month because I still did not understand or know which ingredients I was intolerant to. These little babies saved my life, literally.

They freeze super well, just separate each patty with a piece of wax paper and reheat when you are ready to eat!


Turkey Patties

Turkey Patties

Course Breakfast, Dinner, Main Course
Cuisine AIP, Keto, Paleo, Whole30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Aubrey Kwong


  • 2 lbs Ground Turkey
  • 1 cup Fresh Parsley (chopped)
  • 1 Lime (zested)
  • Juice of 1/2 lime
  • 1 tsp Dried sage
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Ground Ginger
  • 1 tsp Himalayan Sea Salt
  • 2 tbsp Coconut Oil


  1. 1. Add all ingredients to a mixing bowl and combine wells using your hands.

    2. Shape into 8 patties

    3. Melt coconut oil over medium heat in a cast iron skillet

    4. Cook patties 3-5 minutes per side or until golden brown.

    5. Add on top of your favorite greens or served with roasted veggies.

    *These patties freeze very well separated by wax paper*