Place your skillet over medium heat and add the ground turkey sausage.

Break it up with your wooden spoon or spatula as it cooks.

Cook until fully browned and no pink remains, about 6–8 minutes.

Pro Tip: Drain excess fat if needed to prevent the gravy from getting too oily.

Reduce the heat to medium-low and add the butter to the cooked sausage.

Once melted, sprinkle in the flour.

Stir continuously for 1–2 minutes until the flour is lightly golden and fragrant.

Pro Tip: Stirring constantly prevents lumps and gives you that silky, smooth base for your gravy.

Slowly pour in the milk while whisking continuously.

Keep whisking until the mixture is smooth and begins to thicken.

Let it simmer gently for 3–5 minutes, stirring occasionally, until the gravy reaches your desired consistency.

Pro Tip: If the gravy gets too thick, add a splash more milk and whisk to loosen it up.

Add salt, black pepper, garlic powder, onion powder, and a pinch of cayenne if you like a little heat.

Taste and adjust seasonings as needed.

Spoon the hot turkey sausage gravy over warm biscuits.

Sprinkle with chopped parsley if desired for a fresh, colorful touch.

Pro Tip: This gravy also works beautifully over mashed potatoes, roasted veggies, or even your favorite breakfast casserole if you’re transforming it into leftover sausage gravy recipes.