Not much to do for the turkey, except for a daily massage to make sure salt is evenly distributed. If you're newly arriving, I'm dry-brining an 18-pound turkey, per the instructions on my turkey page.
I started my gravy today. One reason for doing it now is that I want to use the parts I removed from the turkey before they go bad. The other reason is that it makes things easier on turkey day if the gravy's early steps are complete.
The procedure is in the gravy section of the turkey page (and I rewrote the instructions to provide more detail). I started by browning the turkey parts along with an onion, which is chopped with the skin intact.
I deglazed the pan with wine and sherry and added two cans of low-salt chicken stock. It simmered for an hour.
I removed the meat from the turkey parts and strained the gravy. I added the meat back to the pan, which I processed using a hand blender before refrigerating. This will be the base for the gravy, which I'll finish on turkey day.