This is just a note to myself so I will remember what I did concerning the turkey scraps. After Thanksgiving, I had the bones and scraps from three large turkeys. That yielded 21 quarts of rich turkey broth. There was also enough broth for a stock pot full of turkey, vegetable and rice soup. I had a couple of meals from that and canned the rest. That gave me 12 pints of soup. One pint is enough for a meal with homemade bread or cornbread. Rice doesn't can well as it tends to turn a bit mushy, but I canned the soup anyway. Waste not - want not, as my mother used to say. Along with the meat Son took home from his turkey and the meat from mine that I froze, I'd say we got a lot of mileage out of those turkeys.
I have made turkey or chicken broth before and stored it in the freezer. But right now my chest freezer is full to the top - mostly with that 50 lbs. of cranberries I bought at the Farmer's Market to make into juice. I ran across a recipe the other day for cranberry jelly or jam that I think I will try to see how I like it. But I really need to quit being lazy and get busy processing those berries. I could use the freezer space!