Add all ingredients to a large stockpot. Cover turkey completely with water, about 10 to 12 cups.
Over medium heat, bring stockpot to a boil, then reduce heat and let simmer for 3 hours. Spoon fat off the top as it rises.
Use tongs to remove turkey carcass, then strain stock through a fine mesh strainer. Let stock cool to room temperature.
Store in refrigerator until ready to use for up to 2 weeks or in the freezer for 3 months.
