When you are done carving it. Throw the carcass and remaining bones in a crock pot with veggies and make Turkey stock. I usually do 2 bathes and combine them into one big batch before freezing. Best stock ever!
Agreed. I have a 7 gallon stock pot I use for turkey stock. I usually get the bones from two turkeys at Thanksgiving (and I freeze them) and two or three more at Christmas, so I just brown them and dump them all in the pot and let things simmer for a day or even two. I usually pick off as much meat as I can and freeze it separately for adding to the finished soup.
Here's a tip I remember from Julia Child's cooking show: roast the bones. This works for poultry as well as beef bones, so just spread them in a sheet or roasting pan and put them in the oven until well-browned (about the color of fried chicken). I roast them at 450°F for a short time (15-30 minutes) and they brown up nicely. The bones go in the pot and then I deglaze the crusty bits from the roasting pan and add them as well. You can also brown your vegetables (usually carrots, onion and celery) in the oven at the same time and this can add a bit more flavor as well.
I find this is a good thing to occupy my time during Christmas holidays. It's fun to have a big pot of stock going while I do other things around the house, and the few gallons of turkey stock I get from this is always useful.
One of my favorite uses for turkey stock is braising cabbage or kohlrabi in it instead of milk. The stock somehow cuts the cabbage smell quite a bit. Add a bit of cream to the leftover braising liquid and add other veggies and/or meat, and it makes a really good soup, too.