Place all the ingredients in a large stockpot. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 2 hours, skimming any fat or foam which forms on the surface.
Remove the pot from the heat and strain into a clean pot through a fine mesh strainer. Reserve any meat that has fallen off the bones, and when cool enough to handle, pick off any meat that may remain on the carcass.
Reserve the onions and celery for the Turkey Bone Gumbo. Use the broth right away, or refrigerate for up to 2 days, skimming the layer of fat that forms on the surface before using, or freeze in quart containers.
Yield: About 2 quarts