* Keep leftover turkey on the bone until you use it; it will stay moister.

* Double wrap cooked turkey in plastic; refrigerate. It will keep for up to 4 days.

* Don't throw away the bones without making stock: Break up the bones and put them in a large pot. Add 2 coarsely chopped carrots, celery ribs, onions and garlic cloves; several parsley stems and peppercorns; and 1 bay leaf. Cover with water and simmer, skimming, for 2 hours. Strain and boil down to about 1 1/2 quarts.