In a large mixing bowl, combine ground turkey and seasonings, then Mix gently until just combined.

Divide the mixture into 4 four ounce equal portions and shape them into patties.

Place patties on a plate and set aside until ready to cook.

Heat a large skillet over medium-high heat and add the cooking oil.

Add the patties to the skillet and sear for 3-4 minutes per side, until golden brown. (They don’t have to be fully cooked yet.)

Remove the turkey patties from the skillet, transfer to a plate or sheet pan and set aside.

In the same skillet, add the diced onions and sliced mushrooms. Season with a pinch of salt and pepper. Cook over medium heat for about 5 minutes, stirring occasionally, until soft and slightly caramelized.

Sprinkle in the flour, stirring constantly for 1 minute to create a roux.

Slowly pour in the chicken stock, while whisking or stirring to prevent lumps. The gravy will thicken quickly. Taste and adjust for seasoning if needed.

Return the turkey patties to the skillet, nestling them into the gravy. Reduce heat to low, and let simmer for 20 minutes or until the patties are cooked through (internal temp of 165°F).