One useful way of using leftover parts of a turkey is making turkey stock. Turkey stock can be used in any recipe that asks for stock, and makes a great base for poultry soups.
- Toss the carcass and bones left over from a turkey into a pot. Add garlic, celery, onions, and a mix of any other left over vegetables.
- Cover the bones with about an inch of water, and turn the stove to medium heat for half an hour. Every 5-10 minutes skim the fat from top of the stock water.
- After half an hour, turn the heat down to low and leave for about 3 hours. Every 30 minutes skim the top of the water for fat.
- Pour the stock water into a fine strainer to remove all meat and vegetables. Strain a few more times to remove other material that is not stock.
- Cover and refrigerate overnight. The next morning, skim the top of the stock for fat. As the stock chills, it will congeal due to the gelatin in the bones. Once heated, the stock will return to its previous state.