in a large stock pot (8-12 quarts), add all ingredients. cover with water.
simmer for 2 hours- leave the lid ajar so it doesn't over-reduce. add more water as needed to keep ingredients covered.
cool until safe to handle, then pour through a colander, collecting the turkey stock in a large bowl or a jar. toss all veggie solids in the compost.
Fridge - store in an airtight 2 quart jar for up to 5 days in the fridge. Freezer - freeze for up to 3 months.