America's Test Kitchen also does a make-ahead gravy. They just do it during the time the turkey is roasting. You make a roux and add the turkey/chicken stock then add drippings later. Of course, they make their own stock and mine will come out of a can/box!
But I think we'll try it and see how it goes.
I also plan to bard the bird again this year.. but will thoroughly rinse the salt pork to cut down on the salty flavor. It was a bit much.
And my SIL and I have come to a peace agreement over stuffing. Yes, I will allow her to stuff the bird, but using a cheesecloth bag so it comes back out much easier. I hate the idea of having to pick out all that crap. And we'll take it out halfway through and finish it off in the oven so no one dies of salmonella.