Put the innards of the turkey (if using), the pan drippings, chicken stock, and heavy cream into a saucepan and bring to a boil.

Reduce heat to medium-low and simmer uncovered for about one hour until it reduces by half.

Blend the gravy with a hand-held immersion blender or in a blender.

Return the gravy to the stove and bring it back to a simmer over medium-low heat.

Add the Worcestershire sauce, hot sauce, xanthan gum, and thyme, and whisk until it thickens to the desired consistency.

Remove from heat and serve.

Yield: 8