Chop onion and garlic very finely and set aside. In a small mixing bowl, place bread pieces and all other liquid ingredients. Stir and let soak for a few minutes. Mash up those ingredients until bread is completely incorporated and there are no more recognizable pieces.
In a med/lg mixing bowl, place ground turkey, onion and garlic, and dry seasonings. Add the bread "slurry" and mix very well. (I use my clean hands, but you could use a stand mixer with a paddle blade) Incorporate enough panko crumbs to firm up the meat mixture. It will still be soft, but is easier to shape when firmer.
Preheat oven to 425. Line 2 or 3 lipped baking sheets with foil and spray with cooking spray. Get a small bowl of water to wet your hands while forming the meatballs. Using either a cookie scoop or a tablespoon measuring spoon, measure out a slightly rounded Tablespoon of meat mixture. Wet your hands a bit and form the meatball about 1 1/4 inches diameter. Place close together on sprayed foil and continue until all meat is used, occasionally wetting your hands to keep meat mix from sticking to them while forming the balls.
Place filled pans in preheated oven and bake for 12 to 15 minutes or until interior temp of meatball is 160 degrees. (You can turn the meatballs at about half cooked stage if desired, and rotate pans to bake evenly.) Remove from oven when cooked and let cool. Use immediately or freeze for use later in air tight container.