One of my favorite things to do after Thanksgiving is make turkey stock. I usually get about 8 canning jars worth of stock from my 14 pound turkey. Turkey broth is easy to make. I just take my turkey carcass, break it into a few pieces, and place it in my stock pot. I add enough water to cover the carcass and let it simmer for 8-10 hours. Once the carcass has simmered and the broth is ready, I simply remove the bones and bottle the broth. Often the water has cooked down and the broth is very concentrated, so I get out my 8 canning jars and evenly fill the jars and then add water until the jar is 3/4 full. The broth is then ready to place in the freezer. Be sure that your jars are not too hot before you place them in the freezer or they will crack. They will also crack if you overfill then, thus the reason I fill them just 3/4 full.
You can use this broth to make delicious soups or use it when you cook up grains such as rice, quinoa, or millet.