Add the ground turkey, salt, pepper, garlic, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix together until all ingredients are incorporated.

Separate the ground turkey mixture into 4 patties. Shape each patty into an oval shape. Place the patties on a baking sheet or plate.

Heat the oil in a large, deep, non-stick skillet over medium-high heat. When the oil is very hot, add the turkey patties. Cook the patties for about 2-3 minutes per side until they are browned.

Remove the skillet from the heat and lower the burner to medium-low. Remove the patties and place them on a plate. Keep them warm by covering with foil or placing in a warm place.

Drain the excess oil but do not wash or wipe the skillet. Place it back over medium-low heat and add the butter. When the butter is melted, add the onions and mushrooms. Cook for 4-5 minutes, stirring frequently.

Add the flour to the onions and mushrooms, stir to combine, and cook for 1-2 minutes, stirring frequently.

Raise the heat to medium and add the chicken broth, Worcestershire sauce, salt and black pepper. Stir and bring to a simmer.

When the sauce is simmering, add the patties back to the pan. Simmer for 20 minutes, flipping the steaks at least twice.

Uncover the skillet for the last 5 minutes of cooking to thicken the gravy further, if needed. Ensure the turkey steaks reach an internal temperature of 165°F.

Taste the gravy and add salt if needed. Serve hot.