I found the recipe.
Roasted Turkey Stock
3 Tbs. veg. oil 4lbs chicken, 1 lbs onion (about 2 med) coarsely chopped, ½ lbs carrots (about 4) 1/8-pound celery (about 3 med), 12 cups water, 1 Tbs salt, 1 tsp peppercorns, 3 bay leaves.
Preheat the oven to 425. Coat pan with 1 Tbs. oil. Add chicken skin side up. Roast for 30min., turning chicken every 19 min. Meanwhile in a large stockpot heat remaining 2 Tbs. oil over med high heat. Add the veg. and cook stirring occasionally until they start to brown. Add 2 cups of water and scrape any brown bits off the bottom. Add roasted turkey, salt, pepper and bay leaves. Add 2 cups of water to roasting pan and scrape any brown bits. Pour the contents of the pan into the stockpot and add the remaining 8 cups of water. Bring to boil. Discard any foam. Reduce heat to low and simmer 2 - 2 ½ hours. Strain the stock, discarding the rest. Place in ice water and skim off any fat. You can use this to make gravy, if you want to make it ahead of time. You can freeze for months.