Save turkey carcass, bones, skin, and any pan drippings
Place turkey bones in a large stockpot
Add onion, carrots, celery, garlic, and herbs if desired
Cover with cold water
Add a few peppercorns and a bay leaf
Bring to a gentle boil
Reduce to a low simmer
Skim off foam and impurities from the surface
Simmer for 3 to 6 hours
Add more water if needed to keep bones covered
Strain the stock through a fine-mesh sieve
Discard solids
Cool the stock quickly
Refrigerate overnight and remove any fat from the top
Store in the refrigerator for up to 4 days
Freeze for longer storage