Save turkey bones, skin, and any leftover meat from a cooked turkey
Place the turkey scraps in a large stockpot
Add chopped onion, carrots, and celery
Add garlic, bay leaves, peppercorns, and a few sprigs of parsley or thyme
Cover everything with cold water
Bring to a gentle boil over medium-high heat
Reduce heat to low and simmer for 2 to 4 hours
Skim off any foam or fat that rises to the surface
Strain the broth through a fine mesh strainer
Discard the solids
Let the broth cool
Refrigerate and remove the solidified fat from the top if desired
Store in the refrigerator for up to 4 days or freeze for longer storage