Place the turkey bones in a large stockpot. Add the vegetables, herbs, salt, peppercorns, bay leaves, and the apple cider vinegar if using. Add the optional allspice and ginger if you want a warmer, spiced profile.

Pour in enough cold water to cover everything by about 1 to 2 inches.

Bring to a boil over high heat, then immediately lower to the gentlest simmer. Skim foam during the first 20 to 30 minutes.

Simmer uncovered for 3 to 4 hours, adding a splash of water if the bones peek above the surface. The stock should taste savory and smell rich.

Strain through a fine-mesh sieve or cheesecloth into a large bowl. Taste and adjust salt to your liking.

Cool the stock quickly in an ice bath, then transfer to airtight containers. Refrigerate until cold and skim off the fat cap if desired.