First I put all the bones and skin in my roaster. It was the roaster that I had cooked it in so there was a little juice left from the turkey.
Then I added four onions I had cut up.
Filled it with water and let it cook for 24 hours. About half way through I added a little more water.
It smells so good.
I got another roaster pan and a colander, I used a smaller pan to dip the broth into the colander to strain the broth from the bones.
As you can see there is a few small pieces in the broth I leave these in but if you want a clearer broth you can strain through some cheesecloth.
Then I poured into my jars and added my rings and lids. Iprocessed for 75 minutes for pints at 15 pounds of pressure ( be sure to check your canning book to see how many pounds of pressure for your altitude) 90 minutes for quarts.
I got 15 pints a 3 quarts out of the one turkey not to bad.