Gather all your ingredients, and set up the slow cooker. Roasting the carcass is optional, but should be done first if you go this route. See the tips section in the [post above for more info on roasting the bones.
Add the bones, vegetables, and spices to the crock pot. The vegetables do not need to be peeled, but should be washed and roughly chopped up.
Cover all the bones and veggies with water, making sure to leave at least an inch of space from the top of the crockpot. You may have to break the carcass into smaller pieces, depending on the size of your slow cooker.
Turn the slow cooker on and set it to 'low'. If there is a 'time' setting, set it for ten to twelve hours, or set an alarm for that time on your own watch or phone.
After the turkey stock has finished cooking, use a ladle and gently scoop out all the liquid, and strain it through a sieve.
Cool the slow cooker turkey stock in the fridge, and then use it as needed!