Place the turkey carcass into a large stockpot (at least 6 quarts). If available, add the turkey neck, giblets, and any remaining skin or turkey drippings for additional richness.

Add the quartered onion, smashed garlic cloves, chopped carrots, and celery. Incorporate the parsley, sage, rosemary, and thyme, tearing the herbs slightly to help release their essential oils.

Add the bay leaves and whole peppercorns to the pot.

Pour approximately 4 quarts of water into the pot, or enough to mostly submerge the turkey carcass and vegetables. If some parts of the carcass remain above the waterline, they will still contribute to the broth’s flavor.

Bring the contents to a rolling boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer. The liquid should move lightly, with small bubbles visible but no vigorous boiling.

Allow the broth to simmer for 2 to 4 hours. Longer simmering will result in a richer, more flavorful stock. Occasionally check the broth, skimming off any foam or impurities that rise to the surface. If the water reduces significantly and bones become exposed, add additional water and return to a gentle simmer.

Once the broth has reached the desired richness, carefully strain it through a colander or mesh sieve into a large bowl, discarding the bones, vegetables, and herbs.

If desired, use a fat separator to remove excess fat from the broth. Alternatively, allow the broth to cool and refrigerate it, then skim the solidified fat from the surface.

Let the strained broth cool to room temperature before transferring it to airtight containers. Mason jars work well for refrigeration, while freezer-safe bags or containers are ideal for long-term storage.