If you are fortunate to have a turkey carcass because you had Thanksgiving dinner at your place, do not discard it before you made broth with it. I will be fortunate to have 2 carcasses this year because our son-in-law wishes to have 2 whole turkeys this year. In the past, it was 1 whole turkey and a turkey breast. Dinner will be with our daughter's family, and I traditionally get the carcass(es).
Making turkey broth is easy. Get a stock pot and break the carcass apart in it so that you can put a lid on it. Fill it with water. Do not add seasonings or aromatic vegetables. I repeat, DO NOT ADD SEASONINGS OR AROMATIC VEGETABLES, unless you intend to use the broth immediately. Otherwise, if you freeze it for later use, you may not remember what seasonings you used. I play with my food, and I don't always use the same seasonings. If you discard the mushy vegetables, you may forget which ones were used. Bring the water to a boil and then reduce the heat to a simmer. One hour should be long enough to get all the turkey essence into the water. Skim off scum as it accumulates. Strain broth into containers that can be kept in the freezer.
Glean the bits of meat that were attached to the bones and store in separate containers or freezer bags.
I use the turkey broth for risotto. That's when the seasoning is added, and the gleaned turkey meat is used. The broth has other uses as well. Use your imagination.