Put carcass, bones, skin, neck, tendons, cartilage, etc. into a large stock pot. Do not include stuffing, mashed potatoes or anything else but turkey. Add water to about halfway up on the bones, about 2 quarts. Cover and simmer for about an hour.
From time to time remove the largest remaining bones as the meat falls off them. Leave the meat in the pot. Continue simmering until all the meat has fallen off the bones, for a total of two hours. The liquid should cover everything when all the bones are removed.
Strain the liquid into a smaller pot.
Let the solids cool. When they cool enough to handle, use your fingers to separate out and discard all the remaining skin, tiny bones, tendons and cartilage. Everything but the bones can go to the cat.
Refrigerate stock and meat (kept separate) overnight. Skim fat from the stock after it hardens.
(Optional) Turkey Salad: Grind meat along with a dozen small pickled peppers and 1/4 onion. Chill overnight. Place a scoop on a bed of lettuce leaves, a hollowed-out tomato or a green salad with salad dressing.
Turkey Loaf: Combine some Turkey Salad with 1/2 C heated stock (it's very gelatinous when cold), vinegar and poultry spice. Boil down to reduce the liquid by half, cool a bit and, while still warm, press into a mold. Refrigerate overnight. Unmold and slice for sandwiches.
Turkey Salad Sandwich: Spread Turkey Salad on toast with lettuce and mayo. Good heated or cold.