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Ok, so here's what you do.
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If your carcass is too big, break it up in half and arrange it.
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That or get a bigger pot.
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After placing the turkey in the pot, add all of the other ingredients.
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Fill with cold water -about 2 inches above the turkey if you have room.
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If you don't have room, consider either saving the other half of the turkey carcass for another day or do what I did, get out a second pot and make two batches.
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Turn the burner to high.
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It will take about 20 mins to get at a boiling state.
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When the liquid is boiling, turn down to med.
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Cook for the next 1.5 hours.
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During this time, check for foam that can rise to the top when cooking bones and scoop it out.
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Once the liquid is done, strain contents into another bowl.
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There should be no onion or turkey bones etc in your broth.
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Allow the broth to cool down to room temp or give an ice bath to reduce temp quickly.
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To do an ice bath: place bowl or pot in the sink then fill the outside with ice.
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Stir occassionally to distribute temp evenly.
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Place into plastic container and then into the freezer.
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I highly recommend portioning out the stock to 1 cup increments as usually most recipes call for 1 cup minimums.
