A tip for the holidays and your crock pot...don't throw out the turkey carcass after your yearly feast. Break it up and cram it into the crock pot, add carrots, onion, celery, a bouquet garni and enough water to cover it.

Cook on high for at least 12 hours; you can leave it in for 24. The aroma is heavenly and at the end you will have a lovely turkey stock to use for soups, stews, etc.

Strain the stock and refrigerate immediately. When completely cool, skim the fat off the top.

Tip: I overfilled my pot and saw liquid bubbling over the top, so I just put a pizza pan under it to catch any overflow.

ETA: if it is bubbling a lot, turn it down to low.