Turkey Sausage Recipe Wanted

I have made tons(literally) of sausage over my lifetime and I have found that chicken thighs make better sausage then turkey. I have also found that since there is so little fat, that the "grind" makes a lot of difference in the quality of the final product. I recommend running it through a 1/4" grinder plate, definitely not smaller. The smaller grind is what makes the sausage grainy if it gets a little overcooked. I have also found that if you make say a cup of oatmeal(cooked with water) and really turn it into mush, like with a potato ricer or masher, you can blend that in with your sausage, say 10 lbs and it will help keep the sausage moist and almost mimicks fat for the texture. Below is a super good Iowa Farm Style Breakfast Sausage. I have found very similar variations to this recipe in a few of my sausage making books, so I think it historically legit. If not, it is certainly legit flavor-wise!

For 10 lbs of sausage
3 tblspn sage
1 tblspn thyme
1 tblspn basil
1 tblspn red pepper flakes
2 tblspn coarse ground black pepper
1 tblspn ground ginger
2 teaspoons minced fresh garlic
4 tblspn kosher salt
3/4 cup chopped fresh parsley
3/4 cup finely chopped fresh onion
For pork mix all this up with a pint or a little more ice water.
For poultry, use half as much ice water