I'll probably use a mix of this stock and some chicken stock in my dressing because I have a lot of things I want to use the homemade stock for.

I add celery/onion/carrot that I roasted in the oven. I also added a bundle of fresh thyme and rosemary, a couple of bay leaves, and some black peppercorns.

In the fridge, 2-3 days, max.
Freezer: 4-6 months.

I probably only need one of the containers for gravy.

I'll cook down some of it with some tomato paste to make demi glace. The rest will be used for sauces or stews (turkey Bolognese, gumbo and/or chili, a version of coq au vin with turkey instead of chicken, etc.).

I used a combination of wings and necks for this, but I've used thighs, legs, and whole carcasses in the past and it's always turned out fine.

This is mainly for gravy and sauces. If I were going to make one for soup, I probably wouldn't have roasted anything before simmering.

I roast the turkey parts at a slightly lower temperature than usual to render off as much fat as possible. By the time they're done, the drippings have solidified onto the pan and are darker. I deglaze the pan with a little water and add it to the stock.

15 lbs. of turkey wings/necks roasted at 425°F for about 90 mins.
2 lbs. of onion/carrot/celery roasted for about an hour at the same temp.
A bunch of fresh thyme/rosemary.
Simmer everything in a VERY large pot for about 12 hours.

My work schedule is keeping me from watching the whole marathon, but it definitely will be on the TV as much as possible that weekend.

I have not, but it's good to know now. Thanks!

I'll be doing that in a couple of days. I already have a little bread cubed up in the freezer. I'll be making some cornbread as well.

Most definitely.

Oh yes. When I roast the turkey parts in the oven, I do it at a lower temperature than I normally would so they render off more fat. I got about 8 oz. total.

The sign of a good homemade turkey stock:

Dang