[qb] Tell me about the stock idea, hadn't heard anyone doing that with bones and I'm going to have some left over.[/qb]
I also save the carcass and assorted parts from a turkey to make stock. It's simple and great to have on hand for any number of uses including making gravey.
First, for the basic aromatics, roughly chop 2-3 each onions, celery stalks, and carrots and put in a large stock pot (I use a 12 qt. pot). For additional aromatics, I add 1 each chopped parsnip, turnip, and leek along with 2 heads of garlic cut in half.
Next chop up neck and giblets (ex. liver) and saute with wing tips until browned. Put in pot. Add carcass with any residual meat and skin to the pot. You may need to crack the carcass. Fill the pot with water to cover. In a piece of cheesecloth, add black peppercorns (cracked), parsley, thyme, and bay leaf. Tie cheesecloth and add to pot.
Bring to a boil then reduce to a very light simmer. Skim any scum from the top. You can come up with a pretty good stock in about 4 hours but I like a richer stock and do it overnight, 8-12 hours. When finished, strain 2-3 times through a cheescloth lined strainer. Refrigerate several hours until fully chilled. Remove any fat that has settled on top.
Then go make gravy. Like pigsisgood, I make up a real dark roux then add 1 shallot (finely minced), 3 garlic cloves (finely minced), 1/3 cup dry marsala, 1 tbs soy sauce, and stir until the mixture is well incorporated with the roux. Then add 6-8 cups of the stock, stir well, and simmer until reduced to desired consistency.
Just like dls, except I smoke the wing tips, the neck and gibblets (never use the liver) for a lil more flavor and I just use the basic onions, carrots and celery. When making the actual gravy, toast the flour or cook the roux to dark brown color. Mighty Tasty!