In a large stock pot, place turkey carcass, break in half if necessary.
Wash and chop all vegetables and add to pot.
Add bay leaves and spices to taste.
Fill pot with water, covering the entire carcass.
Heat to boiling over medium-high heat, reduce heat and simmer for 4 hours, skimming fat as it develops.
Strain stock and let sit overnight.
Remove fat one last time and pour into mason jars.
Stock is good in the fridge for 1 week or in the freezer for up to 6 months.