Woodie posted a recipe on the Thanksgiving Help thread for make ahead gravy that makes two quarts - I suppose if you needed more than that you could increase quantities accordingly.

Here is a link that might be useful: Scroll down for Woodie's recipe

Becky, thanks a lot! I just looked at that 'Make Ahead Gravy' recipe of Woodie's and it looks like something I could try this year.

I have 3 turkey legs I just bought this morning. I'm getting ready now to cut 3 celery stalks into 1/4's; 1 large diced onion & 3 lg carrots cut into 1/4's. I saute them for a few minutes and add parsley, salt & pepper. Then I brown the legs into this mixture until brown on all sides. Then add water to more than cover the legs & veggies, add a hpg 2 Tbs of chicken soup base & simmer until legs are tender. I then freeze this mixture when cooled, until the day before the big day. (I also remove the meat from the legs & dice real fine & add to my broth for extra full flavor for the gravy.

Thanks Sharon, I am going to try to make some ahead this weekend. I hadn't thought of turkey legs too...

pm2

pm2...just make sure you use the glass jar of 'paste' soup base-not boullion cubes. It has a stronger, concentrated flavor-just don't add any salt until the broth is done. You'll find it on the soups row in the store-usually top shelf by the dry soup mixes. Also-you can save a couple of the legs when all cooked-to serve mixed in on your roasted turkey platter if you want to-just finely chop up 1 for the broth/gravy.