Preheat oven to 400. Drizzle with olive oil and roast the leftover turkey carcass for 20-25 minutes until browned. Add turkey bones to a large stockpot.
Add onions, carrots and celery to the empty roasting pan and cook vegetables in oven for 15 minutes until fragrant. Remove from oven, add the wine to the pan and saute on medium heat until you can scrape up the crusty bits. Add everything to the stock pot.
Add remaining ingredients and fill with enough water to cover most of the carcass. Bring to a boil and then simmer on low for 3 hours.
Season with kosher salt to taste. Strain stock through a sieve into large containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock and either discard, or use to cook with within a couple days. Use stock within 4 days or freeze.