Remove the ground turkey from the refrigerator and let sit for 5 minutes to ensure it is chilled.

In a small bowl, combine dried sage, thyme, black pepper, garlic powder, onion powder, sea salt, red pepper flakes, and maple syrup; whisk until evenly blended.

Place the ground turkey in a large mixing bowl in a loose pile and sprinkle the spice mixture on top along with the ice water.

Using a fork or wooden spoon, gently fold the mixture for 30–45 seconds until no white streaks remain, being careful not to overmix.

Wet your hands with cold water and shape the mixture into twelve 3-inch patties about ½-inch thick, slightly thinner in the center.

Heat a skillet or griddle over medium heat for 2 minutes and coat lightly with oil or butter if needed.

Cook the patties for 5–6 minutes on the first side without moving until golden brown.

Flip the patties and cook for an additional 5–6 minutes until golden and the internal temperature reaches 165°F.

Transfer the cooked patties to paper towels to drain excess fat before serving or storing.