It would be lovely if the kitchen just cleaned itself after dinner, but that isn’t likely.  (I do strongly support the view that the person who cooks doesn’t clean!)

In addition to doing the dishes, cleaning the counter and the stove, and putting the dining room back in shape, you really do need to take care of some food tasks:

• It’s very important to refrigerate the leftovers as soon after dinner as possible.  Remember that you can divide things up and send them home with your guests. If something doesn’t last well (like already dressed salad), just toss it.  Why clutter the fridge?
• Get the turkey off the bone shortly after dinner.  You can use a carving knife or even your hands.  I like to put the dark and white meat in separate containers. 
• Don’t throw the turkey carcass away!  Wrap it in plastic or foil and store it in the fridge.  (We’ll do something with it this weekend.) If it’s too big to fit easily, you can use your meat tenderizer hammer to break it into two or three smaller pieces.  If you imagine the carcass as your annoying relative who suggested that you might want to forego pie in favor of carrot sticks, this activity can double as cheap therapy!
• If you didn’t use the pan drippings to make gravy (you won’t go to hell for using store-bought gravy), pour them into a small plastic container and put it in the freezer.  The cold will separate the fat from the yummy stuff. You can scrape the fat off the frozen liquid with a spoon.  Add the frozen liquid to your turkey broth (or to store-bought broth) to add tons of flavor with very little effort.

Then, pour another glass of wine and sit back to enjoy the day.  And have another piece of pie!