Turn Turkey Bones Into Stock:
Even after you've devoured every last morsel of meat, you can still use the turkey carcass to make a rich stock that's perfect for soup or gravy. Place the whole carcass or just the bones in a large stockpot, cover with water, and bring to a boil then lower the heat and simmer for about three hours, skimming and discarding the foam and any fat as necessary. Add any herbs, spices, or aromatics too —you can strain them out, along with the bones. The stock can be refrigerated, in an airtight container, two to three days, or frozen for up to three months. If you don't have time to make the stock right away, wrap the bones in plastic and keep them in the fridge for a couple days or the freezer for several weeks.