Add the turkey, almond flour, yogurt, mustard, egg, salt, black pepper, garlic, and onion to your food processor's bowl.
Process until finely chopped and incorporated, stopping once to scrape the sides of the bowl with a spatula.
Transfer the mixture to a large bowl. Fold in the parsley. (If you add the parsley to the food processor, the patties will be tinted green - still delicious, but not pretty to look at. Speaking from experience).
Heat a double-burner griddle over medium heat for about 4 minutes. Brush it with olive oil. Use a ¼ cup ice cream scoop or measuring cup to measure the patties, placing them on the griddle and flattening them with a spatula.
Cook the patties for about 3 minutes on each side until well browned. Briefly place them on paper towels to drain. Serve immediately.
Video
Notes
The mixture should be smooth and easy to work with. If it's very dry and crumbly, add 1-2 tablespoons of yogurt. If it's very wet, add 1-2 tablespoons of almond flour.
You can use white meat, dark meat, or a mix of both. But remove the skin. Its texture won't work in this recipe.
The nutrition info assumes that almond flour was used.
Leftovers: When properly refrigerated in a shallow airtight container, most leftovers can be kept for 3-4 days. But since we're using leftover meat to cook this recipe, consider how old the turkey meat you used was when counting those 4 days.
To freeze the patties, arrange them on a large parchment-lined tray, not touching each other, and freeze. Once frozen, transfer them to a freezer bag. If layering them in the bag, separate the layers with wax paper.