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Rough chop one large onion and sauté it until it becomes translucent with olive oil and salt
Wash carrots and celery. Rough chop carrots and celery (including tops) and add to pot with black pepper until tender.
Put turkey in pot and fill with enough water to cover. Make sure to push down turkey so it is compacted
Bring to a boil over medium high heat for 15 mins
Set heat so there are barely any bubbles but still present and cook for 2 hours. (If you are going to freeze stock instead of use for soup simmer for 2 hours
Remove bones and big pieces of carcass from pot. Strain remain stock through double mesh strainer and allow to cool for 90 minutes.
Should yield around 8 quarts of stock.