Place the turkey carcass and giblets in a large stockpot. Add the onion, garlic, parsley, orange peel, and bay leaves, and cover with cold water.
Bring to a boil and reduce the heat to medium-low. Simmer for 8-10 hours (can use slow cooker for the long simmer on low).
Discard the solids and strain the broth through a fine-mesh strainer into a large container. Ladle the broth into mason jars. Once it’s cool, you’ll be able to remove the fat on the surface easily with a spoon. Enjoy and refrigerate or freeze the leftovers for later.
(I use recipe to derive broth then add vegetables and/or meat to make a wholesome soup/stew).