FOR STOVETOP METHOD:

Cup of Yum
1. In a large, heavy stock pot or dutch oven, add the carrots, celery and onion. Add the turkey carcass, bones, skin and any reserved gelatin or drippings. Add enough water to cover most of the turkey parts - 8-10 cups. Add the kosher salt , peppercorns, allspice, thyme, parsley and bay leaves.
2. Bring the pot to a boil, turn down the heat to a simmer and cover with the lid so that it's slightly askew and steam can escape. Cook at a rapid simmer for 2 hours.
3. Place a large strainer over a large bowl. Remove the big pieces of turkey carcass and discard. Pour the stock through the strainer and into the bowl. Use the back of a wooden spoon to press on the solids in the strainer to press out as much liquid as possible. Discard the solids. 

FOR INSTANT POT OR PRESSURE COOKER:

1. In your Instant Pot or standard pressure cooker, add the carrots, celery and onion. Add the turkey carcass, bones, skin and any reserved gelatin or drippings. Add enough water to reach the Max fill line in the pressure cooker.Note: depending on the size of your pressure cooker, you may have to split the recipe into two batches as the entire carcass may not fit with the other ingredients.
2. Add the kosher salt , peppercorns, allspice, thyme, parsley and bay leaves. Seal the pressure cooker and bring to high pressure. Cook for 25 minutes. Let the pressure release naturally.

FOR CROCK POT OR SLOW COOKER:

1. Add the carrots, celery and onion to the slow cooker. Add the turkey carcass, bones, skin and any reserved gelatin or drippings. Fill the cooker with enough water to cover most of the turkey parts - 8-10 cups. Add the kosher salt , peppercorns, allspice, thyme, parsley and bay leaves.
2. Place the lid on the pot and turn the slow cooker to "Low". Cook for 6-8 hours or cook at "High" for 4 hours.
3. Place a large strainer over a large bowl. Remove the big pieces of turkey carcass and discard. Pour the stock through the strainer and into the bowl. Use the back of a wooden spoon to press on the solids in the strainer to press out as much liquid as possible. Discard the solids. 

TO STORE:

1. Refrigerate in a sealed container for a week to 10 days.
2. Freeze in plastic 2 to 4 cup containers or freeze in plastic freezer bags. To freeze in bags, fill with turkey broth, about 3/4 full. Squeeze out any excess air. Lay the bag flat on a baking sheet and freeze until solid. You'll be able to stack the bags easily in the freezer. Frozen stock will keep for up to 2 months.
3. If you'd prefer to can your stock, use your preferred canning methods.