Stock. I made 2 batches. You can’t have enough because even if you don’t use it all up in your stuffing and gravy, Turkey soup made from leftovers is my favorite.
I bought a handful of back and necks, sounds grim, I know. I roasted them until they were brown then braised them in the oven for hours and hours at 250. Once it was cooled I took off all the fat and the resulting stock was silky and delicious.
The gravy was excellent.