Turkey Bone Broth - cooking recipe

Ingredients

1 turkey carcass, from a roasted bird (OK to have some meat and skin attached to the bones)
1 turkey giblets
1 large onion, coarsely chopped (or quartered)
6 garlic cloves, smashed
1 cup parsley (1 small bunch) (optional)
1 orange peel (optional) or 1 lemon peel (optional)
2 bay leaves (optional)
7 quarts filtered water
2 carrots, rough cut (optional)
2 celery ribs, rough cut (optional)

Preparation

Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it's cool, you'll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
(I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).