We strip our turkey carcass, freeze it in meal-sized zip-lock bags, and do curry with it for a few months. Justifies the price of a big bird.
Which, incidentally, we ordered a few months ago from a local farm. They hang it for about a week after slaughter, which adds to the flavour. Wouldn't touch "freshly frozen" turkeys with a bargepole.
Ever since my Italian mother cooked a Spaghetti Turkeynese when I was a kid I’ve never fancied it outside of ‘the meal’ and a couple of sarnies. Did a stew once and that was ok but you need the bones for a broth really.