The Thanksgiving feast is over and it’s time to wash the dishes and pack up leftovers, which means it’s the perfect time to make turkey stock. Instead of cramming the messy turkey carcass into ziplock bags—or worst of all, throwing it away—simply transfer the bones straight into the slow cooker, along with water and some vegetables that you probably have on hand. This no-effort recipe simmers all night long, so you can wake up the next morning to a big batch of golden, aromatic stock perfect for soups, stews, and warding off the common cold. The cooled stock can be stored in the refrigerator up to one week, or in the freezer for up to two months.