I roasted the carcass, wing tips, and neck and made 12 quarts of turkey stock with chopped celery, onion, carrot, thyme, and the cloves from a head of garlic. I strained and filtered it twice then simmered and reduced it to 6 quarts. Some will be refrigerated for turkey and andouille gumbo next weekend, and the remainder will be frozen for later use.
Tonight I'm making Hachis Parmentier, a sort of refined French version of Shepherd's Pie, made in part with leftover turkey, gravy, and mashed potatoes.
Some turkey will be set aside for sandwiches later in the week, and the rest will be frozen.