Stir well and allow to simmer on low, uncovered, for 6 hours. After 6 hours, turn off the heat, remove the stockpot from the stovetop, and place it on a heatproof surface. Using a spider strainer or a slotted spoon, remove all the ingredients from the liquid. The remaining liquid is the bone broth.
Keep the turkey whole after it comes out of the oven and tent with foil in a warm spot in the kitchen for up to a couple hours. When ready to serve, pop it back into a 500°F oven for 10 to 20 minutes just to crisp and reheat a bit. Carve and serve immediately. After letting the gravy base stand for several minutes, the fat will collect into a layer on top. Scoop up and add 1/2 cup of turkey fat to a large saucepan. You can supplement with butter if needed to make 1/2 cup. Whisk 1/2 cup of flour into the turkey fat over medium heat until the mixture becomes golden brown. Gather the ingredients. Pour the turkey or chicken pan drippings into a 2-cup measuring cup or gravy separator and skim the fat off. Alternatively, put the measuring cup in the refrigerator until the fat solidifies on top and can be easily skimmed off. Put about 1/4 cup of the fat into a saucepan over medium heat. Remove turkey from refrigerator and let come to room temperature for about an hour. Preheat oven to 400 degrees. After an hour remove turkey from packaging then remove the neck and gizzard bag from the turkey cavity (discard or save for stock). Pat the turkey dry with paper towels on both the inside and outside. tVxGs.