I did this as well this year- it’s easily the best stock I’ve ever made in less than half the time. I knew we were in good shape when it came out with that lovely golden color and the stuff I didn’t put in turkey soup right away gelled right up.
I did something different this year that I’ll pass on. I made stock the normal way, which came out great, and used some for soup (with wild rice), some for curry and some for pot pies. I was going to make another batch of pot pies, but didn’t have enough stock left to make up four cups. I was about to add some water or canned chicken stock to it when I happened to remember that there was still leftover giblet gravy. I added enough to bring the stock to the required amount, and the added flavor from the gravy really gave the pies a flavor punch.