I butterflied my turkey and had the following bits for stock from a 12# bird: neck, backbone, wing tips, bishop's nose, wishbone, drumstick knobs. So, I tossed them into my pressure cooker with 1 qt of water and cooked at high pressure (15 psi, I think; mine is Fagor) for 30 minutes. I strained it, skimmed off fat, and put the liquid into a clean pot and boiled it down to a thick syrup, then poured it into small bowl and into the frig overnight. I got barely 1/4 cup of hard, rubbery stuff that is heavenly in classic, escoffier-type sauces as a substitute for chicken stock.
I was about to toss out the turkey pieces, but noticed a lot of meat at the bottom of the chinois. So, I took a few minutes and picked out all the bits of meat. I had more than enough for one sandwich, so I tossed it with a bit of my favorite BBQ sauce (right now, I am using Chef Leon's) and had fabulous sanwich of rich, BBQ sauce turkey.