By the time dinner is over and the guests are gone, you feel as if you've run the ball to the 1-yard line of Cowboys Stadium. So why not carry it into the end zone and make turkey stock from the carcass? First, take the meat off the bones and store it in the fridge. Then, as you tidy up after the meal, place the carcass in a large stockpot, and fill with water, herbs, and any raw vegetables, such as carrots or celery, you have left over from preparing the meal. Let it simmer for at least an hour. If you can't abide the idea of another minute at the stove, wrap up the carcass, date it, and put it in the freezer.
Making Turkey Stock
Martha Stewart Living, November 2011