Great gravy, stuffing, and many other dishes start with great stock. I make a couple gallons the day before, and use it to make all sorts of dishes - including leftover dishes like soup and pot pies.
A search will bring up a zillion turkey stock recipes. The trick is, use at least 8lbs of bones/parts per gallon of water, and give it at least 6hrs at a bare simmer for the collagen in the bones/tissues to dissolve. During the last hour you can add some diced mirepoix, thyme, sage, bay, garlic, peppercorns, etc. Degrease, cool, and store for up to a week in the fridge.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver