The picture of the carcass is butt ugly and doesn’t do justice to the carcass.
After carving on Thanksgiving, the carcass is pure juicy drippings of buttery fat, skin and dangling meat morsels…..yummy….

So get it in the pot that moment with water (and buttery fat and skin and dangling meat morsels), boil and then simmer. After tossing out the last bottle of wine, but draining any remaining white wine to the broth, or the Friday after, stick in ice box.

Saturday, pull out and skim fat, skin and morsels at top. Chop finely and add ice box veggies (mine were green onions, celery, carrots, cilantro) in moderate amounts, wine if it wasn’t emptied on Thxgiving (again moderate), boil, simmer for hours and back to the ice box.

Eating day add can of drained white kidney beans, frozen spinach and beans and no more than a cup and half of your favorite pasta-thicker noodles preferably. (If thicker ain’t your preference, then make it thicker).
When the pasta is done you are ready to eat.

Dinner on Monday, Tuesday (add water) and Wednesday (retract water) and then no more Turkey till next thanksgiving.

Enjoy!