Turkey reubens are good...I do mine open-faced/sous-vide, but you can toast two nice, crispy slices of rye, if you like, too.
A singlet friend who likes to cook does a medium sized-bird, cooks down the carcass for soup broth to freeze, and makes several delicious casseroles, etc. with the meat as well.
I do believe she uses everything but the gobble...
M.