I love this soup and there are lots of variations. For the broth, I just bring to a rolling boil for 10 or so minutes and bring back to a low boil for about an hour. Put in fridge and next morning scrape fat off of the top, if I have time and it isn’t a little gelled, I will boil again and scrape fat again. Not sure it makes a huge difference. For the stock I put all the turkey bones and if no gravy all the giblets too. They if I have them I add carrots & Celery, but always add and onion and a bunch of garlic.
After you do this, you make the soup!