• Add all ingredients to a large soup pot and cover with water. Bring to a boil and lower heat. Cover soup pot and allow to simmer for 2 hours. Remove all bones and vegetables and strain liquid. Chill broth until the fat rises to the top. I always remove the layer of fat.
• Add the onion, celery, and carrots to a large pot or Dutch oven. Then add the turkey carcass, bones, skin, and any reserved gelatin or drippings. Add enough water to cover most of the turkey parts, about 8-10 cups. Then add the thyme, marjoram, peppercorns, cloves, bay leaves, and salt.
• Bring the pot to a boil, reduce the heat to a simmer and cover the pot slightly askew to vent the steam. Cook at a higher simmer for 2 hours.
• Place a large strainer over a large bowl, remove the larger turkey pieces, and strain the liquid into the bowl. Using the back of a spoon, press the remaining solids so they release any remaining juices or broth, and then discard the solids.

Instant Pot

• In a pressure cooker, add the carrots, celery, and onion. Then add the turkey carcass and add enough water to reach the Max fill line on the Instant Pot insert.
• Add the salt, thyme, marjoram, peppercorns, cloves, and bay leaf. Seal the pressure cooker and bring to high pressure. Cook for 25 minutes. Let the pressure release naturally

Slow Cooker

• Add the carrots, celery and onion to the slow cooker. Add the turkey carcass and fill with enough water to cover most of the turkey parts, about 8-10 cups. Add the salt, thyme, marjoram, peppercorns, cloves, and bay leaf.
• Place the lid on the pot and turn the slow cooker to "Low". Cook for 6-8 hours or cook at "High" for 4 hours. Remove the large turkey pieces and strain the liquid into a large bowl. Press the solids with the back of a spoon to release their juices and discard the solids.

Storing

• Refrigerate in a sealed container for a week to 10 days or freeze in 2 to 4 cup measurements in freezer bags or airtight freezer containers to about 3/4 full, leaving room for expansion. If freezing in freezer bags, lay them on a baking sheet in the freezer so they freeze flat to maximize space in the freezer. They will keep in the freezer for 2-3 months.