Step 1

Fill the stockpot. Place the turkey, onions, celery, and carrots in a large stockpot. Add enough water to cover, about 1 gallon.

Step 2

Bring to a boil. Bring to a boil over medium-high heat.

Step 3

Simmer about 3 hours. Once boiling, reduce the heat to maintain a simmer. Simmer until reduced by half, 3 to 3 1/2 hours.

Step 4

Strain. Set a fine-mesh strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the stockpot to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you'd like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again into another bowl or clean pot.

Step 5

Cool and store the stock. If not using immediately, divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to 1 week, or freeze for up to 3 months.