1) Put a large stock pit over medium heat and add in canola oil, heat until shimmering. 

2) When the oil is heated add in onions, carrots, celery, and garlic. Sautee’ until fragrant. 

3) After the vegtables become fragrant and have a bit of color add in your turkey bones. Add water until the bones are just covered. Add in whole black pepper, thyme, and bay leaf.

4) Bring to a boil, then reduce to a simmer and cover. Let simmer for at least an hour and up to 12. 

5) When finished simmering add salt and pepper to taste and dump though a fine mesh strainer.

6) Label and store up to 3-4 days in the refrigerator or up to 4-6 months in the freezer