Refrigerate until ready to use (it should be very cold).

The stock can be made well ahead of time and refrigerated or frozen until ready to use.

Place the bodies in a bowl, cover and refrigerate until ready to use.

Transfer to a bowl and refrigerate until ready to use.

Set aside or refrigerate until ready to use to stuff the turkey.

Set aside to cool, then refrigerate until ready to use.

Cover with plastic wrap and refrigerate until ready to use.

Pour the sauce into a bowl, cover and refrigerate until ready to use.

Refrigerate until ready to use, up to 2 days.

Scrape into a bowl and refrigerate until ready to use.