When you've finished carving your Thanksgiving turkey, whatever you do, don't toss out the bones! Instead, use that concentrated flavor to make a quick stock: As soon as you've carved the turkey, place the bones in the largest stock pot you own (seven to 10 quarts), and fill it with filtered water. Add any skin pieces, too; the fat will help give the stock more body and richness. Feel free to toss in a few teaspoons of dried herbs or parsley stalks, as well.
Otherwise, keep it simple. The turkey bones have enough flavor and seasoning as is. Allow the stock to simmer for three hours (roughly how long you'll be at the table anyway). Then remove the large bones, and strain the liquid through a mesh sieve or chinois. Allow the soup to come to room temperature before storing it in the fridge or freezing it for a later date. You'll be glad to have the stock around for a quick leftover turkey soup!