How to make turkey stock for gumbo

Roast the carcass on a bed of carrots and onions(400 degrees for about 45 minutes), then simmer it for a couple hours with your aromatics in water.

After you take the meat off the bone throw all the bones, cartilage and any meat left into a good size pot, add carrots, celery, onion and garlic. These don't need to be peeled, just rough chopped so they will fit. Any old wilted vegetables you have this is where they go. Parsley, lot of salt and black pepper. Cover with cool water and bring to a boil. Reduce to simmer and cover with a crack in the lid, stir whenever you walk by. Let it reduce some and just let it cook. The longer the better. When done, let cool and strain. Use then or let cool completely in fridge then skim fat off top. Check for seasonings as you cook.

If it comes from a roasted or fried turkey you don't need to roast the bones. If it was raw or boiled I would roast bones.

I would still roast the bones. You'll get a darker and richer stock.