Delicious Turkey Patties -Recipe-

These tasty little turkey patties are one of my go-to foods lately. The majority of my protein comes from fish lately, and while I love fish and feel great when it eat it, it is nice to have variety. I've been avoiding red meat for the most part, and chicken too, because it takes a long time to digest and when you're working on healing your gut and killing off bacterial overgrowth, the last thing you want is food that sits is your tummy too long, or even moves too slowly through it, because that feeds the bacteria and makes your symptoms worse.
I've found ground turkey to be pretty easy for my stomach to handle; I think it could be partly due to the fact that its ground, which breaks down the meat somewhat...its also lean, which, while I am eating lots of healthy fats, I have a hard time digesting really fatty, heavy meat, so ground turkey for the win.
I just wanted to share how I make these patties. It's really super easy, so I feel bad calling it a recipe but whatever.🙂
You'll need just 3 ingredients:

1lb ground Turkey🦃
(I prefer organic because I find it to be more flavorful)
Dried Basil🌿
Pink Salt, or another good salt with minerals
(Again, more flavor, as well as more health benefits)

 Preheat a cast iron skillet ideally, or a fry pan to medium or medium high, depending on your pan. You can add in some avocado oil or ghee or butter but it's not absolutely necessary.
Open the package of raw, ground turkey. You could plop the meat into a bowl, but I don't even bother. Sprinkle the meat with the dried basil enough to cover it with a thin, even layer of basil. Sprinkle on a good pinch of salt.
Pinch off a palmful of turkey , about 3 TBSP I would guess, and rolled into a ball and then flatten. (You can make them smaller for snacking or bigger for turkey burgers.)
Place the patties in the skillet. Let them cook for a few mintues on one side, til golden brown, and then flip them. Don't mess with them alot, just out them in and let them sizzle and when they start looking white around the edges,  peek under one, and of it has a nice crispy brown color and releases easily from the pan, then it's ready to flip. Then cook for another couple minutes on the second side. I often lower the heat for the second side, since my cast iron skillet retains heat for a long time. I usually make about 8-10 patties from 1 lb. of meat.
These patties are so good. For only having three ingredients, they are very flavorful and juicy. Simple, easy whole foods are the best kind of things to eat; your body can recognize everything in it and knows what to do with it instead having to sort through a bunch of junk chemicals and figure out how to dispose of them.
I love to make a batch of these patties and have them sitting in the fridge ready to add to a meal or have something to take on the go. Good for snacking too. They are really yummy with a smear of good brown mustard.
Enjoy❤❤❤