Right this second, I am making turkey stock using this recipe/instructions at Cooking for Engineers, a site I am quite fond of. You would not think we had enough carcass to make stock, since we divvyed up the leftovers, but Dude! this bird was gigantic! Plus I dumped in some extra vegetation.
I've already made a mistake, and let the pot get hotter than a simmer. It boiled while I was working a puzzle with Ian. Apparently this will give us a clouded stock. Eh, I can live with that.
UPDATE, 4:22 pm:
I just tasted the stock. It smells brilliant and tastes like water. Hmmm.