water(enough to cover carcass, this will depend on how big your bird was)
1handfulfresh herbs: parsley is most common(if you have leftover herbs from thanksgiving, theow them in!)
fresh ground pepper(to taste)
Place the turkey carcass at the bottom of your stockpot. You may need to cut it up a little depending on how big it was and how much you can fit into your pot. Add all of the other ingredients to the pot and then cover the carcass with cold water. Place the pot over medium-high heat and bring to a boil. Reduce the heat, cover with a lid, and allow to simmer for 2 hours. Check on it occasionally to give it a stir and skim off any foam on top.
Remove from the heat and allow to cool for a bit. Strain all of the solids using a large mesh strainer. Place the broth in a sealable container like a mason jar or a plastic container. You can keep the broth in the fridge for up to 3 days or freeze it for later for up to 2 months.
If you don't have all of the veggies or herbs, don't worry, you can still make this stock. I've made it without celery before and it turned out fine. If you don't love garlic, you can omit that.
You probably will not have to add salt as most turkey carcasses are pretty salty from cooking. You can always add salt to whatever you are using your stock for later but you can't take it out!