Turkey stock. Easy as pie.

Place turkey bones in stockpot, breaking apart if necessary so they’ll fit. Fill pot with water (filtered if possible), and add the rest of the ingredients. Bring to a boil, and reduce heat to a very low simmer. Let cook for about 3 hours, adding water if necessary to keep level close to top of pot. Strain broth, discarding vegetables and bones. Cool over an ice bath, then refrigerate overnight. Once cool, skim the fat from the surface (freeze for future use or discard). Freeze stock in pre-measured amounts in quart-sized freezer bags. Or use immediately in your favorite soup recipe.