Heat and melt the butter in a heavy-duty stainless steel saucepan over medium-high heat. When the butter is melted, stir in the black pepper and flour. Cook for 5 minutes (do not over brown—must be pale brown in color). Stir regularly. Remove the saucepan from the heat and allow to cool.
Combine the milk and cream in a saucepan and bring to a boil.
Stir in the hot milk slowly, adding small amounts at a time. Cream sauce must be smooth. Bring to a boil and simmer 6–8 minutes.
While the sauce is simmering, sauté the turkey chorizo. The turkey must be fully cooked and crumbly.
Stir the cooked turkey chorizo into the cream sauce. Bring to a boil. Note: If the sauce is slightly thick, thin with hot milk or cream.