When the desert nights are 14-15 hours long, soup is good.
You take this (smallest turkey I have cooked in over a decade, a measly 15 lbs...), anyways, you take the carcass of this right after you carve it and let it simmer for as many hours as you have before you leave for the desert.
You stash that stock in a tupperware and put it in the bed of your truck, drive down south a few hours in the dark and into a snowstorm.
Leave it packed in snow overnight or a couple of days- I lost track...
Keeping it cold, but not frozen.
Then you break out the stove at sunset, heat it to a rolling boil, drop in some leftover turkey and ham. Bring it back to a boil, and then add some frozen peas and carrots.
You might need a good windbreak, since temps of 30d and breezy are not prime for camp stoves.
Then you serve it in these dinky-cup things, because you forgot to pack real bowls. It is best eaten just as the sun is setting.
You can top it with hot sauce, or cheese, or my homemade cranberry sauce with some habanero this year for extra kick.
You can include some spare rolls on the side too.
Hopefully your son and nephew forgive you for bringing crappy bowls- but at least there were 3 of them and 3 of us, so we didn't have to share.
Your son may also wish that you had brought the promised can of cream of chicken soup to make it a creamy soup.
He still will probably eat it and then eat more until all of the soup was gone.
Then you drink cider and sit in the dark on the rim for as long as possible, until your fingertips freeze, because you know that even then it is only 7:02pm and the sun does not come up for 12 more hours...
and 12 hours is still a long time in a sleeping bag.