Preheat the oven to 325F. In a small ramekin combine butter, cayenne, and chicken herb seasoning and microwave for 15-20 seconds.

Pour the coating mixture over the turkey carefully, making sure to coat every part of the turkey. If you need more coating (depending on turkey size), then make more to completely cover turkey.

Chop the medium onion and green onions (listed for turkey) into large pieces. Stuff the turkey with onion, lemon (halved), minced garlic, dried rosemary, and green onions.

Once the turkey is stuffed, put it into the oven for 2 1/2 hours. You may need to cook it more, depending on the size of your turkey. You want it to be 165F inside.

In a saucepan, bring the innards of the turkey, chicken stock, water, and Worcestershire to a rolling boil. Once it has started to boil, reduce heat to medium-low and let it simmer for about an hour.

After an hour, add green onions (listed for gravy), Brussels sprouts, olive oil, salt, and pepper to taste. Let it simmer for about 30-45 minutes more.

Using an immersion blender, blend the gravy together so that everything turns into a thicker sauce.

Return the gravy to the saucepan and keep on low heat. This is where I split my gravy in half. My family likes their own version of gravy (by adding a pre-packaged mix into this), but I don’t. If you are going to use the whole thing, make sure you double the spices that go inside.

About 20 minutes before the turkey will be ready, add fresh thyme, bay leaf, rosemary, and heavy cream to the gravy. Bring it to a rolling boil and continuously stir it as it reduces.

Once your gravy is almost the consistency you want (about half of it should be reduced), add xanthan gum and mix well. It should thicken up.

Remove turkey from the oven and let rest. Pour extra drippings into gravy for a thicker sauce.

You can also make Brussels sprouts and bacon to serve on the side (they’re delicious).

Plate it all and serve it up!