Use your stock to make hearty Remains of the Day Turkey Soup
I make my stock ahead of when I plan to make soup. I refrigerate my stock in a tall juice pitcher so that the fat will harden and can be easily scooped off. If you want to make turkey soup that day, there are other ways to remove fat: a fat separator is great if you have one, but floating ice cubes on top of the broth will attract some of the fat.
You can freeze for future use in plastic containers, or for a dash of flavor, freeze in an old ice cube tray. When the cubes have frozen pop them into a freezer bag, mark the contents and date and have handy to use in your other cooking.