The Washington Post, Nov18, 2009 "MAKE AHEAD: The stuffing and rich turkey stock can (and should) be made up to 2 days in advance; let cool, then cover and refrigerate. If the giblets or gizzard have been roasted as part of the stockmaking process, refrigerate them to use for the last steps of making the gravy. The turkey can be cut into the necessary pieces and deboned a day in advance. Wrap well and refrigerate until ready to use. " Adapted from "Julia and Jacques Cooking at Home" (Knopf, 1997). Tested by Bonnie S. Benwick for The Washington Post.