Stock in trade

My cookbook exhorts me to make my turkey stock early the morning of the day following the turkey feast. Meaning that I ought to have made my stock a good 48 hours ago.

Oh, dear.

Everything now takes longer than expected, and I'm making my turkey stock today.

I'm sure that, once finished, it will be happy in its containers in the freezer, longing for the day so far in the future when it will be used to make a risotto alla funghi...