Lol, Mudbug, yes I do - I plan for it! I make about 2 gallons of turkey stock the week before Thanksgiving (turkey wings, carrot/onion/celery, peppercorns, bay leaf - no seasoning, I leave that til I'm making gravy or soup - place all on a baking sheet, roast at 450 for about 45 minutes - throw all that in a stockpot and scrape the browned bits from the baking sheet, cook for about 3 hours. Then I've got all the stock I want. Frozen in gallon bags, I'm ready for gravy and soup later on!
After the turkey is cooked, I put the roasting pan on the stove, add about a quart of the stock, scrape up all the goodies off the bottom, and let that boil. Then I just mix up a cornstarch slurry and start adding that and more stock alternately, til I get the quantity and thickness I want, and then add seasonings. I usually end up with more than a half-gallon of gravy!