For me, one of the best things about roast turkey for Thanksgiving is having leftovers. So after we enjoy succulent slices of turkey smothered in gravy, I completely bone the rest of the turkey by removing gristle from the leg and all the meat from the wings. I remember to pluck the tender morsels from the back. Then I place the bones and turkey frame in a large pot to make soup. Using a chef's knife and cutting board, I dice, pack, and label the turkey.
Finally, I decide what to freeze and what to keep in the refrigerator for sandwiches, soup, and my favorite casserole, "Deep-Dish Turkey with Almonds." Where did I find the recipe? In my cookbook, Mealtime Magic: Delicious Dinners in Half the Time. Enjoy and have a happy Thanksgiving!