Place the turkey bones in the stock pot and cover with about 16 cups of water. Salt generously. Then add your fresh herbs and vegetables of choice, tucking them in and around the turkey bones. Break or cut the vegetables into smaller pieces, if needed, to release more flavor.

Cover with a lid and simmer on LOW-MEDIUM for three to four hours, or longer, if desired, to develop a rich flavor.

Once the broth is ready and to your liking, carefully remove the stock pot from the heat to let it cool for at least 30 minutes. Once it’s safe to handle, carefully scoop out any of the larger bones, vegetable pieces, and herbs and discard.

Pour the remaining liquid through a mesh strainer into a large bowl. Repeat this process one or more times, if desired, to filter out all ingredient particles. Let cool completely before storing.

Store in freezer-safe glass containers for up to six months or in the fridge for about one to two weeks for best freshness.