Place a large pot or stockpot over a medium-high heat and add oil.

When the oil is hot, saute all the vegetables; onions, carrots, celery.

Add Turkey and other ingredients including water. Season with generous salt.

Bring to a boil, on low heat simmer the mixture for about 2-2.5 hours.

Sieve and separate the turkey from the water.

This is the turkey after I sieved it.

Let it cool, place in a refrigerator overnight, skim off the fat and store the stock. You can place it in the refrigerator for up to a week and up to a month in the freezer.

TIP: You can pour into ice cubes tray and freeze then transfer to ziplock and freeze, by doing so it will be easier to use for cooking.

You can use the stock for any recipes that call for stock.