2Rub turkey parts with oil. Sprinkle with a little salt and pepper (optional). Place the turkey skin side down in a large roasting pan. Roast for 45 minutes.
3Remove turkey from pan, save, and set aside. Reduce heat to 350. Add the veggies and stir around in the juices. Put the turkey back in the pan, skin side up, on top of the vegetables. Roast for an additional 35 minutes.
4Remove from the oven and place on top of the stove on two burners. Add one gallon of water, the fresh herbs, 1 tsp. kosher salt (optional) and the peppercorns. Scrape up the browned bits on the bottom of the pan. Simmer uncovered on a low to med. simmer for 2 hours.
5Strain through a fine mesh strainer into a large bowl. Let cool to room temperature and skim fat off top. Cover and refrigerate overnight. The next day remove the rest of the separated fat off of the top. Refrigerate or freeze until ready for use.