1Turkey Carcass, quartered (or cut even smaller if needed to fit your slow cooker)
1large Yellow Onion, peeled and cut into wedges
2large Celery Stalks, rinsed and cut into 2-inch segments
3medium Carrots, scrubbed and cut into 1 ½ inch segments
3sprigs fresh Italian Parsley
4sprigs fresh Thyme
Add the onion, celery and carrots to a 6-quart slow cooker. Lay the turkey bones on top of the vegetables. Add the peppercorns, parsley, and thyme. Pour in the amount of water your slow cooker can hold (note; the turkey carcass size can determine the amount of water possible). Add the lid and turn on LOW for 12 hours.
Strain and use or freeze. Tip for straining fat: if you want to try to strain fat out of the stock, place it in the refrigerator overnight. The fat will congeal on the top and is easily remove.