I've thawed out the turkey drumstick and other whole leg, as well as a package of the wild and brown rice medley that I made with turkey stock.
I'll strip the turkey meat off and add it to the rice, then I'm taking the bones and making stock.
I'm also going to make stock with the skin from the ham plus a little of the cooked pork.
I might as well make them both at the same time.
I got the idea from the pork hocks thread where someone (Pacanis?) said to make up the stock first. Why not have it on hand to make say some rice with?