I make delicious stock - I remove as much meat as possible,using a stockpot, cover with cold water, add a large onion with the skin sliced in half, some celery stalks, peppercorns. Bring to a slight boil and simmer for hours. Starting with cold water is important, avoid stirring if you want clear stock, and do not boil - only lightly simmer. After it has cooled, I pour thru a mesh strainer into a smaller metal pot and refrigerate over night then remove any fat that has hardened on the top & freeze in portion size containers. Usually, I get enough meat from the strained carcass that falls off the bones while simmering to make a pot pie, or enchiladas, or anything where the texture of very simmered turkey doesn't matter.
We make a turkey just for the stock!

I'm up to two pre-Thanskgiving Thanksgivings, so I used the first turkey to make stock for gravy to go with the second turkey. (Luckily, I am NOT responsible for the real Thanksgiving turkey :-D )I broke it into pieces and threw it in a crock pot with some sauteed leeks. Mine actually simmered about two days before being strained and refrigerated for gravy. The gravy came out pretty well! Had I not needed it for gravy, I would probably have strained it, cooked it down, and frozen it in ice cube trays. I love being able to just throw one in something.

I usually make a turkey curry. The dressing and cranberry sauce as well as the gravy all goes with this.
The recipe is from a Sharwood Curry Powder advert for chicken curry which I also make but here I substitute leftover turkey.

TURKEY CURRY
****************

Serves 4.

1 apple, peeled and chopped
1 onion, chopped
2 TBS oil
2 TBS curry powder
1 level TBS flour
15 fluid oz (scant 2 cups) stock (boil turkey bones to make stock)
1 TBS chutney (I use Sharwoods Mango Chutney)
1/4 to 1/3 cup (60 grams) sultana raisins
8 oz (225 grams) diced turkey (include different sized small pieces from the leftovers on the turkey platter)
salt

1) Fry chopped apple and onion together in 2 TBS oil. Add curry powder and flour. Fry gentry 1 minute.

2) Blend in the stock, bring to boil. Add 1 TBS chutney and the raisins. Simmer, covered - 30 minutes.

3) Add turkey pieces to the sauce, season with salt and simmer very gently 10 - 15 minutes more.
If you have some leftover turkey gravy - that also goes well added into the curry sauce.

4) Serve over rice and pass around cranberry sauce, warmed turkey dressing, mango chutney and chopped walnuts.

SharonCb

I always make turkey frame soup. It is basically turkey noodle soup from one of my cook books.

I love it for stock alone too! I use it for a base for soup like Joan down the road. In our house, turkey is not just for the holidays.

I got this recipe years and years ago from the Washington Post food section and have been making it this way ever since. It is very flavorful and rich. I'm just going to type it up real quick with the basics.

1 turkey carcass
Water to cover everything
Carrot peeled and chopped
Celery chopped
1 leek (white part only) thickly sliced
Onion chopped
Fresh garlic, peeled and smashed
Bay leaf
Small bouquet of fresh herbs (sprigs of parsley, sage, rosemary and thyme)
White peppercorns
chicken Bouillon or 1 TBS. chicken base (AND THIS IS ONLY OPTIONAL and I don't normally add it as my turkey has already been salted prior to cooking and I like to limit the salt)

Trim all your meat from the turkey. If stuffed removed as much as possible. Cut the carcass down the breast bown and back to form 2 large pieces.

Put the turkey carcass including the leg, thigh and wing bones in a large pot. Cover with water and add the other ingredients. Bring just to where the water is boiling. Reduce the heat and simmer away for hours. Strain and discard the bones and vegetables. Cool in the frig. and the next day I put into quart size or pint size containers and freeze for later use.

I do pretty well what magothyriver does....but I like to add a lemon rind of some slices of lemon and a bay leaf or 2....

omg Sharon...that photo is making me drool. How did I not see that recipe before????? YUM!

As others have said, I make stock. I just put the carcass into the roaster with onions, carrots, celery, water, let it simmer all day. I refrigerate overnight, remove the hardened fat and can the stock for use in soup or gravy.

Turkey from this process is sometimes soup or pot pie and sometimes ends up being dinner for Elery's dog, Pancho.

Annie

I make stock pretty much like mago does, using leeks, onions, carrots, whatever I have. I strain and refrigerate to be able to remove the fat. I put it back on the stove however to simmer it down further, adjusting the salt/pepper and herbs. My stock is pretty gelatinous. I'm going to try to remember to throw in one of lindac's lemon rinds this year. Can't quite "virtually taste" what that does to the flavor, but it sounds good to me.
I must have turkey stock in the freezer; turkey corn chowder is our favorite after Thanksgiving turkey meal (after the turkey sandwiches on white bread, gravy and dressing, of course).
Annie'71

The lemon is a Renee/Bubbe thing...it brightens the flavor...I don't think anyone would say...Wow!! Lemon!!
It just sort of brightens the broth/stock...

I do pretty much the same as the others, I make stock. I used to use a stock pot, but now I use a pressure cooker.

Toss in the carcass after cleaning the meat off, onion, carrot, celery, a bay leaf some thyme, salt & pepper. The PC gets the job done in about 45 minutes.

Once it is cooled and strained, I ladle it into freezer containers in 1 or 2 cup amounts and freeze it for later use.

Linda

I've never added lemon to turkey broth but I do in other soups especially Bean Soup. You can't really taste the lemon as Linda says but it does add something to just make it "pop."

I really, really wish I was brave enough to use a pressure cooker but I have bad memories from long ago with those - I'm just waiting for it to explode!

We had the best luck when we cut up the carcass and put it into the crock pot overnight. We included onions, celery, bay leaf, parsley, and probably other flavorings. Those made the stock, which we strained and then went on to make soup. Yummy stuff.

lindac, so please tell me what you do with the lemon--just one lemon?--do you zest the rind? Sounds like a great idea.

Thank you!