For the best leftovers, carve any remaining meat off the turkey in large pieces and refrigerate it that way. (Refrigerate stuffing in a separate container.) Then slice the meat as you need it; it will stay moister than if you’d sliced it in advance.
Don’t throw out the bones -- use them to make a simple turkey stock: Place them in a large pot with a couple of onions, carrots, and celery, all roughly chopped into large chunks; about 1/2 bunch fresh parsley; and 1/2 teaspoon whole black peppercorns. Cover with water and bring to a boil, then reduce heat and simmer about an hour, skimming as necessary. Strain the stock and use it in soups and stews, or freeze it for up to 3 months.