1. Remove all stuffing from the turkey carcass. Break the carcass into pieces small enough to fit in a large heavy saucepan or stockpot (at least 6-quart / 5.7 L capacity). Add any leftover bits of turkey meat.
2. Cover the carcass and meat with cold water (approximately 3-4 quarts / 2.8-3.8 L). If using celery, add 1-2 outer stalks now.
3. Bring the pot slowly to a boil over medium heat — this gradual heating (a technique called 'cold-start extraction,' used to draw maximum gelatin and flavor from bones into the liquid) should take 20-30 minutes. Watch for a gentle, rolling simmer.
4. Reduce heat to low and simmer, partially covered, for 2 hours (120 minutes), until the broth is golden, fragrant, and the remaining meat is falling from the bones.
5. Remove from heat. Strain the broth through a fine-mesh strainer or colander lined with cheesecloth into a large heatproof bowl, discarding bones, spent celery, and any solids.
6. Skim fat from the surface of the strained broth. For best results, refrigerate the strained broth 1-2 hours or overnight until fat solidifies on top, then lift it off in a solid layer. Alternatively, use a fat-separator pitcher immediately.
7. Season the defatted broth with salt and pepper to taste. Reheat gently over medium-low heat until steaming (about 180°F / 82°C) before serving.
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