One thing nobody in my family competes with me for is the turkey carcass; they know it's mine. It makes a wonderful, rich broth.
Wine recommendation: For the Mexican variation, Fisch suggests an Oregon Pinot Noir. "It's a little bit lighter in style; it has great acidity, which you need once you have that tomato. Also, it's a little bit earthy in the finish, which works well with the onions and celery in the broth." He suggests a Montinore Pinot Noir, priced around $13.
Throw [turkey carcass] into the pot with enough water to cover, add some carrots, onions, celery and parsley, and simmer, uncovered (covering the broth can sour it) until you've got yourself a soup. Season to taste with salt and pepper, and add noodles and cut-up turkey if you like. The soup freezes nicely, and it's great for a warm, homemade pick-me-up as the weather gets colder. (If you don't have time to make soup immediately after Thanksgiving, you can freeze the carcass in a plastic bag and make your soup later.)
If I want to jazz up this soup with a taste of Mexico, I add some lime juice, sliced tomato and avocado and a few tortilla chips.