The thought of eleventy jillion roast turkey carcasses getting tossed just kills me. Turkey stock is liquid gold. I don't know why turkey makes for such good stock, but it does. At a minimum, just break up the carcass and any leftover turkey you're not going to eat and simmer it in water for a while then strain out and discard the solids. What's left is better than any canned stock. Reduce if it's too watery. Don't add salt until you get it the concentration you want. Better still if you have bay leaves, onions, celery, carrots. To be on message, you can even call it "bone broth" [took me a long time to figure out wtf "bone broth" is supposed to be]. Seriously, turkey stock is easy and wonderful. Any amount is worth it.
