Chowhound's recipe for homemade turkey stock uses a turkey carcass, vegetables and spices. Epicurious offers an alternative recipe that utilizes turkey wings as opposed to a leftover turkey. A stock is cooked for several hours over low heat, and then strained.
Start the stock with an entire turkey carcass. Break up the carcass, and place it in a large stock pot. Chop two celery stalks, one large carrot and one medium yellow onion, and add to the pot. Next, add one bay leaf, one teaspoon of whole black peppercorns and six sprigs of fresh thyme. Add water to the pot, covering all ingredients in the water with 2 extra inches of water at the top.
Boil over high heat, then lower the heat to a simmer for two to three hours. Skim the mixture of turkey fat as it forms, and taste occasionally. The mixture is finished simmering when it tastes of turkey flavor. Strain the liquid through a mesh strainer or cheesecloth into jars, bottles or containers. Let the stock cool to room temperature before sealing the containers and refrigerating or freezing.
If you do not have a turkey carcass on hand, Epicurious suggests cooking three turkey wings in a 450-degree Fahrenheit oven for 45 minutes, and using the wings and any pan drippings as the base of the stock.