If using turkey necks and wings, brown pieces over medium heat in large stock pot (or broil in the oven) until golden. If using a leftover turkey carcass, just place in stock pot.
Add remaining ingredients to a large stockpot. Cover and simmer for 45 minutes to 1 hour on the stove.
Strain the broth through a fine mesh strainer to remove all turkey and vegetables. Return broth to the pot and simmer an additional 30-45 minutes to reduce, skim off any fat.
Cool broth and store in an airtight jar or container, then refrigerate for up to 3 days.
*Chicken bones were used to calculate nutrition. Serving size is about 1 cup.Try adding a parmesan cheese rind, a spoonful of miso paste, or a spoonful of tomato paste to intensify the flavor of turkey broth.Make sure the turkey bones are completely covered with water to simmer. Once strained, simmer broth without a lid on to release steam and concentrate the flavors.Refrigerate cooled broth, then skim any fat off the surface.Refrigerate turkey broth in an airtight container for up to 3 days. Freeze broth in zippered bags with the date labeled on the outside for up to 3 months.Freeze broth in ice cube trays for a convenient way to add flavor to recipes.