If you're apprehensive about making turkey stock, here's the easy, overnight way to make your very own. After you have removed the meat from the turkey bones, place the bones in your slow cooker. Add onion peelings, scraps of carrots and/or celery, a few peppercorns, a couple of bay leaves, and cover with cold water.
Cover the slow cooker and set to low. I let mine cook overnight for about 12 hours.
Remove the large pieces with tongs and let stock cool. Strain through a cheesecloth or a fine mesh sieve. Now you're ready to make gumbo, turkey soup or freeze for use later.