1. Preheat oven to 400˚. If you have a cleaver, chop turkey carcass into small pieces and spread in a roasting pan; or simply leave whole (break up before simmering). Roast about 30 minutes, or until browned lightly. (This step is optional but deepens the final flavor.)
2. Place pieces in a large pot. Add 2 yellow onions, cut in wedges; 2 stalks celery, 2 carrots, and 1 leek, cut in large pieces; 2 bay leaves; and 4 sprigs Italian parsley. If you like, add 2 cups tawny port. Add cold water to within 2 inches of top.
3. Bring to a boil, reduce heat, and simmer steadily for about 2 hours. Skim off and discard any surface foam. Add boiling water as needed to keep solids covered.
4. Remove from heat and strain into a large bowl or second pot. Refrigerate broth overnight, and then remove solidified fat with a spoon. Use broth as is, or boil down for concentrated flavor and more compact storage. Makes 3 quarts to 1 gallon.