How to Make Turkey Stock

0 Combine turkey bones, onion, celery, carrots, and bay leaves. (Note: You may need to break down the bones a bit to fit in the pot you are using. If some meat remains on the bones, you can pull it off eat or leave it on the bones to add flavor to the stock.)
1 Pour water over ingredients to cover. Bring to a boil over high heat.
2 Once the stock is boiling, reduce heat to a low simmer. Simmer, uncovered, for 2 hours. (Be sure to keep the stock at a low simmer to prevent too much liquid from evaporating and add more water as needed to keep the ingredients covered.)
3 Taste stock and add some salt, if you'd like. (If the turkey was fairly salty when it was cooked, the stock may already taste fairly salty. But if the flavor is very mild, you can add a small amount like 1/2 teaspoon of kosher salt. Keep in mind that you can always add more salt when you use the stock in a recipe later.)
4 Pour stock through a fine mesh strainer (or any strainer, lined with cheesecloth). 
5 Cool completely and strain off any fat that has risen to the top.  
6 Store in the refrigerator for up to 1 week or the freezer for up to 6 months.