Place turkey carcass and scraps into stockpot.
Add vinegar to stock.
Add water to the stockpot sufficient to cover the carcass. Do not worry if any bones float to the top of the water.
Allow the carcass to soak in the acidulated water for 1 hour.
Place the stockpot on the stovetop and bring it to a boil on high heat. Once boiling, immediately turn the heat down to the lowest setting and skim off any foam that has risen to the top.
Add all remaining ingredients. Stir well and allow to simmer on low, uncovered, for 6 hours.
After 6 hours, turn off the heat, remove the stockpot from the stovetop, and place it on a heatproof surface.
Using a spider strainer or a slotted spoon, remove all the ingredients from the liquid. The remaining liquid is the bone broth.
Wet the flour sack towel and ring it out well. Line a mesh strainer with the damp flour sack towel and place it over a heatproof bowl.
Carefully pour or ladle the hot bone broth into the lined mesh strainer. The flour sack towel will retain any debris still remaining in the bone broth.
If using a fat separator to defat the bone broth, pour the bone broth into it and then decant the bone broth into a jar.
If not using a fat separator, simply pour the bone broth directly into a jar.
The defatted bone broth will stay fresh in the refrigerator for approximately 1 week. Bone broth with the fat intact (which will create a "fat cap" on top of the broth) will stay fresh in the refrigerator for approximately 2 weeks. Once the fat cap is cracked, the bone broth should be used within a few days.
If frozen in a freezer-proof container, bone broth will stay fresh in the freezer for approximately 6 months but will be at its peak within the first 3 months.