After Thanksgiving day dinner, pull as much of the turkey meat as you can off the turkey carcass. Put the bones, skin, fat into a large pot and cover with cold water. Simmer for at least 4 hours. I put mine back into the roaster oven and simmer it overnight. You can add chopped onion, celery, and carrot, and salt and pepper. I like to simmer the broth for a very long time (12 hours maybe) until the bones have completely disconnected theirselves.
Let the broth cool and then remove all the bones and stuff. You can pour the broth through a sieve if you like. Check to see what the broth tastes like and if it is still watery tasting you can simmer it longer with the lid off to condense it.
If you prefer, you can chill the broth and remove any fat that has congealed at the top.
Then use the turkey broth for making soup – turkey and rice, turkey noodle, whatever you like. Or if you still have a lot of turkey left and no gravy, you can use it to make more gravy. If you are tired of eating turkey you can freeze the broth for another time. Just make sure you leave a couple of inches in the top of the container as the broth will expand when freezing.