My FIL always makes fried turkeys for Thanksgiving. The great part is no hot kitchen, no getting up at the crack of dawn and no hogged oven. The down side is no drippings and no stock. Has anyone ever made stock from the bones of a deep fried turkey? I wouldn't use the skin or meat, but I'm wondering if I used the bones if it would make usable stock. Any input would be appreciated. Happy Turkeying!