Don't toss those turkey bones. You can easily transform them into a delicious broth with 10 minutes of prep and a slow and gentle simmer on the stove. If you have a slow cooker, that makes a mean turkey broth too. Just cook it on low for at least 8 hours.
Break the carcass apart, separating the bones enough so everything will fit into a large soup pot. Add celery, carrots, onion, bay leaves, and any optional add-ins you like.
Fill the pot with enough water so that it reaches a couple of inches above the turkey bones and vegetables. The amount will vary depending on the size of the carcass.
Set the pot on the stove over high heat and bring to a boil. Once it boils, drop the heat until the liquid simmers. Simmer the broth for 3 to 4 hours or until the liquid is infused with flavor. Remove the bones with tongs and discard. Set a colander or sieve over a large bowl and pour the broth in, straining out the vegetables. Taste the broth and add as much salt as needed.
To eliminate the fat from the broth, refrigerate until chilled and spoon off the fat that congeals on top.
Refrigerate or store in freezer-friendly bags or containers and freeze until ready to use.