Sectioned turkey before cooking, what to do with spine/wings?

Roast the parts you want to make stock from, until they are very brown. Don't burn them, just roast them very thoroughly. Pour off any fat and add a little water to the roasting pan to loosen any crispy bits, and add those to the stock pot. Remove any large-ish pieces of meat from the roasted turkey parts and set them aside to add once you have soup to put them in. Toss the turkey parts in a pot with water to cover, and whatever vegetables you have, cut into medium size pieces--onions, celery, carrot, a few tomatoes if you have any that are tired, garlic. Peppercorns add a nice kick, bay leaf is good if you have any. Don't use cabbage or any cabbage family vegetables like broccoli, or potato. A hint of parsnips is nice if you have any. You can use the ends and the skins of anything. Put the bones from what you ate in there too. I usually roast those as well before making stock from them.

Roasting first gives better colour and flavour, though you can certainly make stock from raw poultry. Simmer the stock, which means not hot enough that there are any bubbles, but very hot, for at least two hours. I prefer uncovered. Don't stir. That makes it cloudy.

Strain through a fine strainer or a cloth.

Don't have time right now, or no tired vegetables kicking around suitable for stock? Toss the turkey parts in the freezer and do it later.

You can certainly make turkey stock using these parts. Get a large pot and in a little bit of oil saute a cut up onion and celery stalk until softened. Put the turkey back and wings into the pot and cover with water. Add salt and pepper and a bay leaf if you have one. Simmer covered over low heat until the turkey parts are falling apart. Let it cool so you can handle it and then strain the solids from the broth. Refrigerate the broth (it is going to have quite a bit of fat on it) and then skim the solid fat from the surface. Package the broth in plastic containers or zip loc bags and freeze.

Roast the leftovers to get them golden, then simmer them in a big pot with water for 6-8 hours. This makes an incredibly deep and flavourful chicken stock that can be used with any recipe, of any ethnicity.

You just have to strain it well, refrigerate in a pitcher, then skim the fat the next day.

I do not use anything in my stock (other than the salt that I roasted my chicken with) as I give my cats stock occasionally.

If I did not have cats, I would also add an yellow onion, cut in 1/2 (skin and all), 2 stalks of celery, 1 bay leaf, 5 or so black peppercorns, 2 cloves garlic (smashed) 1 carrot then let those all simmer down with the chicken scraps. The onion skin adds colour, and the aromatics enrich the broth.

You still have to strain well and chill to remove fat.

Since you still have bone pieces on the other parts of the turkey, take those bones out and add to your stock pot.

Simmer with onions, carrots, celery, garlic, herbs, salt and pepper.