Seasonings to Taste(Try 2 Bay Leaves, 1 tsp Dried Thyme, and some Salt and Pepper)
When serving the turkey, take the meat off the bones (including the meat on the leg and wings). Serve the turkey, reserving the bones, cartilage, and skin, along with the carcass.
Remove all traces of stuffing and vegetables from the carcass. If you are not going to make the stock within a day, freeze the bones and carcass.
Break up the bones and carcass and put the whole lot in a large stockpot, soup pot, or dutch oven. Ensure there is no piece sticking out above the pot–if there is, break it or cut it further.
Fill the stockpot with enough cold water to cover the bones. Some skin and bones will float–that is fine. Add carrots, celery, and seasonings to add flavor and yummy-ness.
With the heat on high, bring the water to a boil. Let the water boil on medium-high for about ten minutes, skimming off any white foamy scum and bits of food that rise to the top.
Simmer, partially covered, for two hours or longer. You can cook the stock overnight if you wish. Just make sure you turn down the heat and cover the stockpot tightly, so it doesn't lose too much water. Check once after about half an hour to make sure it's not boiling.
Strain it with a metal strainer once finished cooking, then let cool. You're done!
You can also use your slow cooker to make bone broth! Just drop your turkey carcass into the crockpot and let it cook on low for up to 24 hours.