Place the turkey carcass in a large soup pot. Cover it as much as possible with water. Use filtered water if you have it. If the carcass is too big, break it up and pack it in.
Place the pot on the stove top and turn the heat on high. Bring to a boil. Once it boils, skim foam from the top and turn the heat down. Let it simmer for up to 24 hours. Broth should be golden and fragrant and has a nice glow to it.
Add salt to taste.
Turn off the heat and let the soup sit until cool enough to strain. Use a fine mesh strainer and strain the broth from the bones. Broth may be kept in the fridge for up to one week or frozen for up to three months.