Place turkey carcass and bones into large stock pot or spaghetti type pot. Add all other ingredients.  Add plenty of water to cover ingredients to within an inch from the rim and bring to a boil.

Once pot of ingredients boils, turn to low and leave uncovered on the cooktop for about 3 hours. (1 hour for vegetable stock)

Skim off any scum that appears on the surface. Sometimes there is none.

After about 3 hours (1 hour for vegetable stock), turn off the heat and let the pot just sit there to cool before you touch it.

Then after about 1/2 hour, strain the contents and place your freshly made stock into containers destined for the freezer.  I like to reuse quart yogurt containers that fit well into the freezer and are the right amount for a typical soup recipe.

When you use your stock, just thaw it partially on the counter, refrigerator or in the microwave and drop the frozen block right into your pot of soup...and don't forget to add salt to taste.  Most recipes account for the salt found in canned stocks.  Now you get to control the saltiness, but don't leave it out completely or the taste will be bland.