I don't have the patience to have the superior carcass picking skills that I recall my mom having, but that just means we got good turkey soup! The fact that the bird had been rubbed with a mixture of thyme, sage, ground juniper berries, fennel, and a few other things also contributed to the flavor of the stock. Mmmmm.
I'm thinking it'll be about ten meals off this bird. So far:
12/25 roast turkey
12/26 soup of the evening, beautiful soup
12/28 leftover soupy soup
Lots of frozen meat to use in the coming months.