I roasted an 18 pound turkey this year. Quite large for a meal for five people - two of which are the 4 and under crowd. But, the purpose I had was to have enough leftovers to freeze, and to also have the opportunity to make turkey stock which I could then put in the freezer for soup this winter.
It is incredibly easy to make your own turkey (or chicken!) stock. All you need is a big pot of water and a turkey carcass. Pretty simple, right? I spend the afternoon picking the turkey relatively clean of dark and white meat, and then I put the leftover bones and skin, and other bits of meat that I didn't pick off, and store it in the fridge until the next day when I can think about using the stove again :-)
The next morning (or in my case Saturday morning) I fill up my stock pot with water, add a pound of carrots and a few onions, celery if you have it, maybe what is left of the fresh parsley you probably had on hand for Thanksgiving anyway, and let it simmer for the day. I have to tell you, it smelled like I was making Thanksgiving dinner all over again, and by 11am we were all lined up in the kitchen for leftovers :-)
This year I was able to make 5 quarts of turkey stock, which went right in the freezer. I probably could have made more, possibly simmering the bones a second time, but I felt like 5 quarts of stock was a great addition to what I already have in my freezer. Now I have stock available for quick soups this winter, and anything that helps me get a leg up on cooking prep makes me happy!