You knew it had to happen... a 12-pound turkey... two diners... There had to be some REMAINING turkey, right? I say "remaining" because I refuse to use The L Word!
So the first thing you do on Thanksgiving night: break up the carcass, and put it in a big stock pot with water and the trimmings from all of the onions, celery, garlic and herbs you saved as you were cooking earlier in the day...
Simmer this mess for about 2 hours, strain out the solids, and chill the stock. The next day, skim off the fat (which is perfectly useable... and tasty!)...
and you're left with a wonderful broth that's ready for soups, curries, moistening stuffing (i.e., dressing, if you're from my neck of the woods), and 100 other uses.