My wife gets a free turkey from her employer every year. For years, I didn't look forward to it taking up so much space in the refridgerator, and the long time it took to defrost. The stuffing never really tasted as good as when I was young and my uncle made it, even though I have his recipe.
But a few years ago, I started deboning the raw breasts off the thawed turkey (thaws better in the garage, where the temperature is about 40F).
I pounded them out and made a bacon, two types of mushroom, panko, rosemary, fennel stuffing, and made roulades out of the flattened breasts.
After the roulades were browned in a skillet, I put them in a large pot and added turkey stock, and cooked to the proper internal temperature. We ate that for our Thanksgiving dinner. Going on 4 years in a row.
Meanwhile, the rest of the raw turkey goes in and bakes until done.
Let it cool a bit, and the wife pulls off all the edible meat from the wings, legs, carcass. We vacuum seal that in small batches with the Foodsaver. ALl year long she makes turkey salad sandwiches with it.
Then after shes picked off all the meat, the carcass and bones go back in the oven, and later I add some mirepoix. Once everything is really browned, into the stock pot. Then after simmering 4-5 hours, we can it and that serves as a substitute all year long for chicken stock, or as turkey stock.
Never made turkey demi-glace, but I suppose it can be done.
Anyway, by the time we're done, we've used every available part of the turkey and we're feeling mighty GREEN!!
So to answer your question, I look forward to the long weekend with my wife for Thanksgiving!