How to Make It
Place turkey carcass in a large (4- to 6-quart) slow cooker; add water, carrots, onion, and celery. Cover and cook until stock develops a rich flavor and reduces slightly, on HIGH 5 hours or on LOW 8 hours. Strain, discarding solids. Transfer stock to storage containers; let cool completely, about 1 hour. Seal and store in refrigerator up to 1 week or freezer up to 2 months.