You can freeze this stock for later use as a base for other soups.
In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.
Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.