1 lb. ground raw turkey
1/2 c. chopped onion
1/4 c. fine, dry breadcrumbs
2 1/2 tbsp. dried parsley
1/2 tsp. dried whole thyme
1/2 tsp. pepper
1/4 tsp. salt
1 egg white
1/4 c. all-purpose flour
Vegetable cooking spray
1 tsp. olive oil
1/2 c. Chablis or other dry white wine
1/2 tsp. dried whole tarragon

Combine first 8 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 3/4 inch thick patty. Place flour in a shallow dish; dredge patties in flour, and set aside.

Coat a nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add patties; cook 3 minutes on each side. Cover and cook an additional 3 minutes or until done. Remove from skillet; set aside, and keep warm. Add wine and tarragon to skillet, scrape bottom of skillet with a wooden spoon to loosen browned bits. Cook 1 minute or until wine is reduced by half. Spoon sauce over patties.