Turkey Bone Broth

Place carcass/neck in a large stockpot with the water. Add parsley (if desired, though not in ingredients), thyme, celery, bay leaves, and apple cider vinegar. Bring pot to a boil, then reduce to a simmer. Cover pot, simmer stock 4-8 hours, stirring occasionally and skimming any "foamy fat". Strain and cool. If you want a pure clean broth, do a second strain with cheesecloth. Freeze stock can be stored for up to 12 months. Use in soups, sauces, or drink plain.