• To make bone broth, you will need one leftover turkey carcass (chicken, turkey, or wild game will also work) per gallon of water in a large pot, Instant Pot, Slow Cooker or Roaster pan. 
• To the stock pot with the turkey bones and water; add apple cider vinegar, vegetable scraps (such as onion peels or whole onions, carrots either whole or chopped, celery stalks) and seasonings. I like to use garlic seasoning, onion powder, salt, black peppercorns, bay leaves and thyme. 
• If you are making broth on the stove top, slow cooker or electric roaster bring the broth to a simmer and continue to cook slowly at around 200 degrees for 12-48 hours.
• The next day, or once you have simmered your broth around 200 degrees for 12-48 hours, strain broth into storage containers using a fine-mesh sieve or strainer and allow to cool. Discard leftover turkey bones and save leftover meat in a freezer bag for another meal. No bite of Thanksgiving turkey goes to waste using this method. 
• Once cooled, the fat will rise to the top. Discard the fat or remove and store in the fridge for cooking later. Store broth in the fridge for 3-4 days, or prepare for long term storage.

To Make Turkey Bone Broth in the Instant Pot:

• If you are making this turkey bone broth recipe in a pressure cooker like the Instant Pot you will only need 2 hours to make bone broth because the Instant Pot uses high pressure to speed up the process. 
• Follow the directions above for assembling the ingredients being sure not to fill the bowl above the max fill line. Then set your Instant Pot on Soup Mode for 2 hours. Set the vent to sealing and make sure you have the "keep warm" setting on. 
• This setting will keep the broth warm for up to 18 hours in my model. Be sure to check that you have that feature on the model you are using if you let your broth sit in the Instant Pot after it is initially done cooking. 
• Continue with the above instructions for straining and storing the broth.