Preheat oven to 450 F. Place the turkey bones (with skin and meat removed) in a large metal pan with sides and roast for 25 minutes. Remove the bones from the pan and set aside.
In the same roasting pan, roast the vegetables for 20 minutes at 450 F. Remove the vegetables from the pan and set aside.
Put the empty metal roasting pan on top of the stove over medium high heat. Pour the wine into the pan and scrape all the browned bits off the bottom with a wooden turner. (This is called deglazing the pan.) Reduce the liquid to half.
Place the roasted turkey bones and roasted vegetables in a large crockpot, then top with 12 cups of water. Add the fresh thyme, parsley, celery tops, peppercorns, salt and bay leaves.
Cover and cook on high for 30 minutes, then reduce heat to low. Let it cook for a minimum of 12 hours to a maximum of 24 hours. (I cooked mine for 17 hours for the photos.)
Skim off any fat with a large spoon and place in a small bowl. Cover and refrigerate so the fat can rise to the top. The rest of the broth can be reused.
Remove the bones, vegetables, fresh herbs, peppercorns and bay leaves from the crock pot by using a large slotted spoon.
Strain the broth by pouring it through a fine mesh sieve into a large bowl. If desired, strain a second time, this time lining the sieve with damp paper towels. The paper towels will catch more of the small particles than cheesecloth would, and look clearer.
Cool on the counter, then refrigerate. Once cold, it's easier to remove any remaining fat floating on top.
To freeze, pour completely cooled broth in large airtight mason jars, leaving about 1 inch of head space to allow for expansion, and freeze for up to 3 months. You can also store it in freezer bags for soups or in ice cubes for gravies or rice dishes. If you plan on drinking this bone broth in a mug, store it in 1 cup freezer containers.