In a big pot, add all the ingredients and bring to a boil with pot covered.
Reduce heat and simmer for 1 ½ to 2 hours.
Allow to cool and pour stock mixture into a strainer to remove the ingredients. Note: Remove meat from bones if you like to use it for soup.
Discard vegetables and carcass.
Skim any fat. Transfer to containers and refrigerate up to 3 days. Remove harden fat on the surface. Freeze stock up to three month.
Before making turkey stock, remove leftover turkey you like to use for other dishes or sandwiches. But leave some meat attached to the bones. Turkey stock is much tastier if made with bones and some meat.
I made Roasted Turkey stuffed with onion, parsley, garlic and bay leaves. I recycled and added all these ingredients to my stock.