GotGarlic
Chef Extraordinaire
I removed the two breast halves from the carcass and wrapped them individually for freezing. I boned the two thighs and wrapped them for freezing. The rest, I just broke down. Crushed the carcass/backbone, removed the wings. Made pieces small enough to fit nicely in the stockpot.
So I end up with the central carcass, thigh bones, drumsticks, wings and the turkey goodies bag all for making stock. I roasted these parts with mirepoix veggies and garlic then made stock. I simmer the stock for 5-6 hours.
Sounds like a great plan. I'm going to add that to my Thanksgiving time line for next year.