INGREDIENTS:

• 5‐Pounds Ground Turkey
• ½‐Cup Red Wine Vinegar
• ½‐Cup Cold Water
• 5‐TBSPs Paprika
• 2‐TBSPs Brown Sugar
• 2‐TBSPs Crushed (Red) Chili Pepper
• 2‐TBSPs Dried Parsley
• 2‐TBSPs Cayenne Pepper
• 5‐tsps Salt
• 5‐tsps Onion Powder
• 1‐TBSP Garlic Powder
• 1‐TBSP Black Pepper
• 2‐tsp Dried Basil
• 1½‐tsp Ground Fennel Seed
  (I usually have to grind this myself. I use a Ziplock bag and a hammer)
• ½‐tsp Dried Oregano
• ½‐tsp Dried Thyme
• Large Mixing Bowl
• Rubber Gloves

DIRECTIONS:

1. Thoroughly mix all ingredients in a large mixing bowl.
2. Use a large bowl and mix everything together by squeezing it with your hands.
3. You will want rubber or disposable Nitrile gloves for this or your hands will get painfully cold.
4. Cover (or place in Ziplock bag) and Refrigerate over night so all the flavors are distributed throughout.

Notes:
Use within a couple days or freeze for later.
I use this Italian sausage in a few of my favorite recipes (Spaghetti Sauce, Ziti).