After Thanksgiving dinner was over and the turkey was picked almost clean, there's not much else to do except make stock. I'm not of the mindset that you need to doctor much to make a basic turkey stock. Onions, carrots, and celery are nice additions, but if I'm going to add them to soup, then I just turn the whole pot into Turkey Vegetable Soup.
I just add water and simmer the bones for an hour or two to make a basic stock. I don't add salt until the broth has been simmering for a while because the turkey is already seasoned, so additional salt may be unnecessary.
The only two things to keep in mind are to keep the heat on low to medium-low if you'd like a clear broth to make soups such as Bun Mang Ga Tay (Vietnamese Rice Vermicelli Noodle Soup with Bamboo Shoots and Turkey) and Mi Ga Tay Tiem (Vietnamese Egg Noodle Soup with Chinese 5-Spice Turkey), or at medium-high to high heat if you want a milky broth to make Shichimenchou (Japanese Turkey Bone) Ramen. That's it.
Of course, you can also add lemongrass or spices or any other seasonings you wish, but the key to a good broth is more about heat level for whichever type of broth you want and let it simmer for a while, and skim to remove scum and other impurities.
