We are making turkey stock for the first time this year and are planning to use the giblets, the carcass, onions, carrots & tops, celery, parsley, salt and pepper. What else do you recommend adding? How long do you usually simmer it?
I would add a nice bouquet garnis -- a little sachet of cheesecloth with rosemary, garlic, thyme and bay inside. It will perfume your broth nicely.