I've never really given a thought to taking the carcass and making stock with it, let alone roasting the bones and then starting the stock.....don't know why, I just never did. Well, after we finished eating on Thursday, I put the carcass in the oven for a while and then put it in a pot with some water and some salt and pepper and let it simmer for a couple of hours. After reading the suggestion about making soup (I have plenty of stock with pieces of turkey), I asked my wife today what she would like if I made turkey soup. She suggested I adapt a "fennel and spinach" soup that I use with chicken. That sounded good and I'm anxious to see how it turns out.