Preheat oven to 425°F / 220°C.

On a sheet pan, add the turkey parts and drizzle with some oil. If using a carcass, chop into manageable pieces. If you still have the turkey neck, add that as well. Roast for about an hour, turning about every 20 minutes.

While roasting the turkey, prep the vegetables. Simply quarter 2 onion and chop 2 ribs of celery and 2 carrots into chunks. You don’t even need to remove the onion skins or peel the carrots and use the leafy parts of the celery as well.

Once roasted, add the turkey pieces into a large stock pot or Dutch oven. Add the chopped vegetables, 3-4 parsley sprigs, 2-3 thyme sprigs, 1-2 sprigs of sage, 2-3 smashed cloves of garlic, 1 teaspoon black peppercorns, and 1-2 bay leaves. Cover with water by an inch or two (will probably take 14-16 cups of water) and bring to almost boiling.

Once almost boiling, reduce heat to a simmer and cook, uncovered for 30 minutes, stirring occasionally and skimming any obvious solids or debris from the top. If too much water evaporates, add a little more and slightly lower the heat if need be. Cover, and continue cooking over low heat for another 2 to 2 ½ hours until reduced a bit more.

Once reduced, remove some of the larger pieces and then pour through a fine mesh strainer into another pot. Repeat once or twice if you still have solids you’d like to remove, or strain through cheesecloth if you want it even cleaner.

Once cooled, portion the stock into canning jars or other airtight containers and store, refrigerated, for up to 4-5 days.