I'll give you a tip on turkey that I used in my restaurant when I put on a full turkey dinner every single Sunday. Cook almost everything well in advance so your special meal day is an enjoyable day. Here are the steps:
Cut the biggest piece of skin you can from the turkey and freeze for later (breast side)
Cut the turkey into parts (legs, wings, 2 back pieces, each half of the breast)
Toss all the parts into a big pot of boiling water with onion, carrot, celery, seasoning & salt.
Pull all the parts out and let them cool until you can strip all the meat off.
In this process, you will separate & save lean meat, dark meat, and 'other stuff'.
At this point you can strain the broth and refrigerate it along with the above 3 items.
This lets you take a break until day two if you like.
Or, if you have time, you can proceed to the following.
Toss all the 'other stuff' back into the broth and return to a boil
Let is simmer for a big chunk of the day
It should reduce to the point that it definitely tastes like turkey
You can add more seasoning if you like
Strain your broth and chill it
Once again you can take another day here.
If you are taking longer you should freeze the separated turkey meat.
When the broth is strained, you can remove the fat that has solidified on top of it.
Thaw out that big piece of turkey skin from the beginning.
You now have wonderful turkey broth that can be used to flavour your 'stuffing'
Make the stuffing in a cake pan, covering with the turkey skin
The turkey skin will brown and be great for presentation.
Use some more of the broth to make gravy
Boil the remaining turkey broth and submerge the amount of turkey meat you wish to serve
When the meat is hot, put it on a platter and cover with that big golden piece of turkey skin
Use a bit of turkey broth in your mashed potatoes for flavour
In this way, on the big meal day, it only takes a few hours to prepare stuffing, turkey, mashed potatoes, and gravy. If you make your own cranberry sauce the day before, people will think you are a wizard. Go crazy and roast some sweet potatoes when you cook the stuffing if you like. You also have a bit of broth left over for making a brilliant soup.
All of the above might seem like a big process, but by breaking it up you can spread the work out and avoid the headache of preparing a HUGE holiday meal. You also remove a lot of fat from your turkey gravy and avoid that problem of gravy covered in a layer of grease (can happen to the best of us). You still get a great presentation and it's more eloquent since people don't end up with piles of bones and connective tissues at the side of their plates. Finally, this is a much better way to ensure food safety because you know your turkey is thoroughly cooked and you don't end up with unused portions sitting on display for hours on end.