leaves, and salt on top of the water, turkey bones, and vegetables. cover and cook on high for 1/2 hour, then reduce the heat to low and cook for at least 12 hours (up to 24 hours). here’s what the broth looks like after 17 hours of cooking on low.
using a large slotted spoon or metal spider, remove the vegetables and spices from the broth. (you may want to use tongs to remove the larger turkey bones.) discard the bones and spices. if you would like keep the vegetables, just rinse them and peel of the outer skin from the onions.
remove some of the fat from the top of the 