If you are using turkey, you can add vegetables that have a lot of moisture in them and skip or reduce breadcrumbs. Put a cup of mushrooms in a food processor, then add the finely chopped mushrooms and the liquid to the turkey. Flavor and moisture! I think zucchini works the same way, although I've never tried it in turkey.
there’s a wonderful turkey&courgette burger recipe by tamimi/ottolenghi using 2 parts of grated zucchini for 5 parts of ground turkey (by weight) – they are very juicy and delicious.
You tagged it as turkey patties. As in a burger? I don't think I would use any filler. I don't eat turkey burgers, but when I did, I didn't add a binder. It will be more like a turkey meatloaf if you do. Or meatballs. I could be misunderstanding what you are making.
I use the Italian method of milk soaked breadcrumbs (I use panko just because), but also a mixture of lean and not so lean meats. Ideally, some beef with some pork. But it also depends on what you are cooking - which you do not mention.
Traditional Italian meatball recipes call for fresh breadcrumbs soaked in milk then squeezed out a bit. They do use fattier meats though. I have found that some ground flaxseed adds some (healthy Omega-3) fat and is undetectable in the finished product. I put this in casseroles, ground meat recipes and baked goods. I keep it in the freezer. Dried breadcrumbs pull the moisture out of the other ingredients and make tougher meatballs that don't hold together as well. Hope this helps you.
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Ideally, some beef with some pork.
But it also depends on what you are cooking - which you do not mention.