Don't worry if bits stick; you'll capture them when you deglaze the pan. Place the roasting pan over your largest burner (you can use two burners if that's a better fit), turn the heat to high, and add two cups of water. Bring to a boil, scraping the bottom with a wooden spoon to dissolve any cooked-on drippings, and then pour the liquid into the saucepan. Add enough additional water to the saucepan to just cover the turkey pieces; any more can result in a diluted broth. Depending on the shape and size of your pot and turkey parts, you'll probably need about seven to eight cups of water total. Bring to just below a boil over medium high heat, and immediately lower the heat to a very gentle simmer. Skim any foam or scum that rises to the top, and add one large coarsely chopped carrot; one large coarsely chopped yellow onion; one coarsely chopped rib of celery; one-half teaspoon of kosher salt; one-half teaspoon of whole black peppercorns, and one bay leaf. It's awkward to skim once you've added the vegetables and seasonings — since they tend to float to the surface — so I don't bother. As long as you don't let the broth boil aggressively, it will be clear. Continue to simmer, uncovered, until it has a sweet, rich turkey flavor, two and a half to three hours. When the broth is done, set a fine-mesh strainer over a heatproof bowl. (If you don't have a fine-mesh strainer, line a colander with a double thickness of cheesecloth.) Strain the broth, pushing gently on the solids to extract as much liquid as you can but not so hard as to mash the vegetables—this will cloud the stock and give it a murky flavor. Let the broth sit on the counter until it cools to room temperature, and then cover and refrigerate for up to four days. Once the broth has completely chilled, remove the layer of surface fat. You can freeze this broth for up to six weeks. In fact, if I'm traveling by car for the holiday, I'll freeze the broth in plastic tubs and use them as ice packs in my cooler.