Breastback and wing bones from a wild turkey
1 large yellow onion quartered
2 carrots cut into 2-inch sections
1 stalk celery cut into 2-inch sections
1 head of garlic halved
2 bay leaves
Pint jars or freezer bags
Cut the carrots and celery to roughly 2-inch sections. Quarter the onion and slice the garlic head in half.
Chop the back and breastbone into manageable sections to better fit the slow cooker.
Add the turkey bones and remaining ingredients to the slow cooker. Cover with cold water to the top of the slow cooker. Turn to low and cook for 12 to 24 hours, skimming the surface with a spoon from time to time, if desired.
Cool the finished stock. Strain it through a cheesecloth-lined mesh strainer over a bowl or pitcher. Pour the finished stock into freezer bags or pint jars.