Made a big pot of stock while watching football today, If you have a pressure canner you can can it, if not freeze it. Smoked turkey/chicken remains make awesome stock for chili or soup.
take all your left overs after you've picked the meat off, bones, skin, giblets (minus liver) break up if need be
put it in a pot with a coupe carrots and parsnip unskun and washed, one onion quartered with skin on, fresh parsley and tyme, few sticks of celery (with leaves) few Bay leaves, pepper corns and few cloves of garlic
cover completely with water and simmer all day when done pull out large bits and strain (I like to cool it put it in the fridge over night then skim the fat off the top once it hardens).