Preheat the oven to 400 degrees Fahrenheit.

Take your raw and unfrozen turkey (I use the neck, spine from spatchcocking, etc.) and place it on the baking sheet along with the carrots, celery, and onions.

Brush all of the ingredients on the baking sheet with olive oil and sprinkle with salt and pepper.

Bake for 45 minutes, then remove from the oven.

Add the roasted ingredients along with the thyme, sage, parsley, and water to the stock pot. Be sure to drain the juices from the baking sheet, into the pot as well.

Bring to a boil and then let simmer for a total cook time of 3 hours in the stock pot.

Check the pot randomly and add water if it has evaporated too much.

Remove from the heat and let cool until the excess fat has hardened at the top.

Using a slotted spoon or tongs, remove the large chunks from the stock and as much of the hardened fat as possible and discard.

Using a large bowl or container, lay the cheesecloth or the flour sack towel over the bowl and pour the stock in, making sure the sides of the towel don’t fall in.

Slowly lift up all sides of the cloth/towel and let all the liquid drain through it and when it stops draining, slowly squeeze from the top down so you get all the liquid out. Don’t squeeze overly hard as you don’t want any excess fat to squeeze through.

Taste the stock and add more salt or pepper, if desired.

Store in a sealed container in the fridge or use and enjoy!