<https://paulding.com/forum/forums/topic/306101-what-the-crap-does-everyone-else-do/#comment-3861976>
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"Depending on how long the turkey sat at room temperature, the left overs should be quickly consumed or further cooked/frozen. \n  \nI pull the meat off the bones, and segregate. Bones go for soup stock. Right then, or later, depending on what you have bone wise in the freezer.  I am doing stock today. The bones from the 2 turkeys, plus what I had in the freezer from previous turkeys bones frozen, I have enought to fill my 12 gallon stock pot. \n  \nI will then make a big batch of gravy from the remaining fat, flour, and giblet stock, and maybe some of the stock I am cooking if it is done enought, and I chop the turkey into relatively small pieces, mix with gravy, and freeze in Seal-a-meal bags or chinese quart soup containers for Pot Pie filling. \n  \nThaw, add julienned carrot and onion and celery, a can of peas, and the frozen pot pie mixture. Heavy on the gravy. Bake a pie crust, add the mixuture, cover with a pie crust and bake.  A 30 minute dinner to die for. \n  \nSome of the sliced white meat I might freeze in some broth/stock for sandwiches. \n  \nBut it is all eaten, or forzen, with in 48 hours. \n  \nAnd for those that forgot last night, if you had raw turkey in the sink, please, please, make sure you scour the sink well with good hot water and soap. \n"
<https://paulding.com/forum/forums/topic/306101-what-the-crap-does-everyone-else-do/?tab=comments#comment-3861797>