I love turkey and turkey broth makes awesome soup. A freezer is your friend; just pick the meat off the carcass. Freeze what you don’t plan to use within the next 5-7 days. The carcass itself can be broken down and frozen. You can make it into broth when its convenient; a lot easier than freezing large amounts of broth.
That’s a good tip. Most people have bulging freezers at this time of year anyway.
But there’s a way to do broth/stock that takes up very little space; you concentrate it down to where 1 T. added to a cup of water makes a cup of broth; you can save the measured 1 T portions by freezing them in ice cube trays, and then bagging them up. It takes a lot of time, but I once got almost a year’s worth of stock out of a marathon weekend of cooking down the broth; and it took up very little space in the freezer. Helen Witty called it “Chicken Extract”:
http://articles.sun-sentinel.com/1990-04-19/features/9001030683_1_chicken-broth-pot
-JT