Toss the carcass in a large pot along with carrots, celery, onion and water to make stock. Freeze cooled stock in ice cube trays and transfer cubes into re-sealable plastic bags. Alternatively, place cooled stock into re-sealable plastic bags and lay flat to freeze. Make sure there is enough room for the stock to expand in the bag while frozen.
Wrap leftover turkey pieces tightly with plastic wrap so they don't dry out or get freezer-burned.
When reheating leftover meat, add a cube or two of stock so it doesn't get too dry.
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Stock up on plastic wrap, re-sealable plastic bags and storage containers to make packing away leftovers easy.
Always keep food safety in mind. Refrigerate (below 40 degrees F) or freeze (below 0 degrees F) leftovers promptly in shallow containers.
Don't keep leftovers for longer than three to four days in the refrigerator and three to six months in freezer.
Always label and date leftovers.
Leave space between storage containers or bags in fridge or freezer so cool air can circulate around them.
Shred the leftover meat, wrap tightly and store in the refrigerator or freezer. When ready to use, add barbecue sauce and heat through to make barbecue pulled pork.
Freeze half your leftovers and refrigerate the other half to avoid pork overload.
