We usually take the meat off the bones of our roast turkey during the dinner clean-up or before we go to bed. And then, we quick! pop the carcass, along with a carrot sliced in half, a peeled onion studded with two cloves, leftover herbs, 5-10 whole black peppercorns, a smashed clove of garlic (or two or three) into a big old pot. We add enough water to cover, bring to a boil and then simmer during dessert, doing the puzzle on the dinner table, watching football…basically until we’ve recovered a bit from the gorging (and the effort it took to get all that gorgeous food on the table).
This is one of three containers I got, between the leftovers of the stock from the gravy, then the stock from the carcass! YES!
We pour it off through a strainer into a container (preferably glass if it’s hot), let cool and then freeze for another day when we need poultry stock.
Random shot of the final pick-up party at Restoration Farm…it takes more than freezing rain to stop farmers from partying al fresco!
You must do it! It is excellent stock, makes the most of your bird (and for what we pay for a free-range, local bird, we need to get as much as we can out of it), and takes almost no effort.
If you missed the opportunity this year, remember, you can do this with any roast bird and always have home-made stock on hand. Happy Holidays!
I have two whole quarts in my parents’ freezer, but I am too lazy to go downstairs and photograph them….
Hot, Cheap & Easy 
…and the stock tastes much better than the stuff you can buy!
I stick all my bones into a pressure cooker with herbs and stock vegetables, once or twice a week 😉
That’s a terrific idea (and I know you have a lot of bones to work with!). I have never used a pressure cooker. My current space is too small for another butter knoife, much less another piece of equipment. (My kingdom for a standing mixer….)
Well there’s nothing wrong with boiling in a saucepan 😉