"Overall, I like this recipe. I'd brine the bird first, even though this is a moist cooking method because I've always had better results brining the turkey first. My only disagreement is to discard the neck, giblets, and excess fat. Never, EVER discard meaty bits that can be boiled down for stock. I'd recommend also removing the part that goes over the fence last and the nubbins, and include them in the stock pot. If you don't use the stock right away for gravy for when you make the turkey leftovers into something, you can use it for when you boil down the entire leftover carcass for soup. Or just freeze it for later. Sooner or later, you'll be glad to have some turkey stock in the freezer.