Take turkey neck and all turkey scraps (including leftovers and bones) and roast in oven at 500°F for 10 minutes.
Place all ingredients in a large pot and cover with the water.
Heat on low to a gentle simmer.
Continue to cook at a simmer for 3 to 10 hours.
Separate the solids from the liquid by pouring through a kitchen sieve.
Let the liquid cool overnight in the refrigerator and then skim off the top layer of fat. Use within a few days for sauces, soups, or gravy, or freeze to use later.