Homemade stock makes all the difference in everything from gravy to stuffing. Use the neck and heart that come inside the turkey, and augment them with turkey wings from your butcher, if desired.
Combine all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer, skimming froth off top occasionally, until reduced by half, about 1 hour. Pour through a fine sieve into a bowl; discard solids.
You can make this stock well in advance of the holiday by using just turkey wings; let it cool completely after straining, then freeze up to three months.