You can make this turkey stock a day or two (or even several weeks) before Thanksgiving. That way, you can prepare your gravy a day early and have stock on hand for other dishes. It's a good idea to
preorder turkey parts from your butcher, but you can also use wings and drumsticks from the grocery store.
This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the rabbit bones is released during the long cooking time yielding a rich, flavorful stock.