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In a skillet over medium heat, add in the fennel seeds and cracked black pepper. Toast them for 2 to 3 minutes or until fragrant. Once done, let them cool down for 2 minutes before mixing in with other spices.
In a small bowl combine and mix together the toasted fennel seeds and cracked black pepper along with the salt, granulated onion, ground sage, dried rosemary, oregano, dried thyme.
In a large bowl, add in ground turkey. Next, sprinkle in spices from the small bowl. Then, add in minced garlic and maple syrup. With gloved hands or a rubber spatula, mix until thoroughly incorporated.
Cover the bowl with plastic wrap or bowl top cover and refrigerate. For best results I recommend refrigerating for at least 8 - 72 hours.
When ready to cook, take about ⅓ cup of the sausage mixture and form into patties.
Heat a large skillet over medium heat along with neutral cooking oil. Once the oil is hot, place the patties into the skillet and cook for 3 minutes or until a golden brown crust forms on the bottom. Flip and repeat to cook on the opposite side. I recommend cooking 3 to 4 patties at a time to not overcrowd the skillet. Once done, serve and enjoy.