Heat the oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small, uniform pieces with a spoon or spatula as it cooks, until it reaches 165°F internally and is no longer pink, about 8-10 minutes. The turkey should be broken into fine crumbles rather than large chunks—this helps it incorporate smoothly into the gravy and creates a better texture.

Reduce heat to medium and add the butter to the cooked turkey, stirring until fully melted and combined. Sprinkle the sifted flour over the mixture and stir constantly for 1-2 minutes, cooking out the raw flour taste. This creates a roux that will thicken the gravy—I like to cook the roux a bit longer to develop a slightly nutty flavor that adds depth to the final dish.

Gradually whisk in the milk, starting with a small amount to create a smooth paste, then slowly add the rest while stirring constantly to prevent lumps from forming. Continue stirring until the gravy thickens to a pourable consistency, about 3-4 minutes. Add the salt, pepper, garlic powder, and onion powder, tasting as you go and adjusting seasoning to your preference. I prefer to add seasonings gradually rather than all at once—this gives you better control over the final flavor and prevents over-seasoning.