In a medium-sized saucepan, melt the butter over medium heat, then whisk in the all-purpose flour. Cook the roux for 2-3 minutes, stirring constantly.

Whisk in the poultry seasoning, dried thyme, dried sage, salt and pepper and continue to whisk gently for an additional minute.

Slowly pour in the broth while whisking continuously to avoid lumps.

Bring the mixture to a gentle simmer over medium-low heat. Let it simmer for 5-7 minutes, or until it thickens to your desired consistency. Whisk occasionally to prevent sticking and scorching.

In a large stockpot, add the turkey (carcass, bones or drumstick), chopped onion, carrots, celery, and bay leaves.

Pour enough cold water over the ingredients to cover everything in the pot, usually around 8-10 cups of water. Make sure the water level is about 1-2 inches above the ingredients.

Place the pot on the stovetop over medium-high heat and bring it to a boil, then, reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 2-3 hours.

After simmering, remove the pot from the heat and allow it to cool slightly.

Carefully strain the stock through a fine-mesh sieve or cheesecloth over a bowl and discard the solids (bones, vegetables, etc.).