Place the turkey carcass in a pot large enough to ensure it can be completely submerged in water. Add enough water to cover the bones completely, then add the bundled thyme, rosemary, sage, and bay leaves.
Bring the water to a rolling boil, then cover and reduce the heat to maintain a medium-high simmer. Let the bone broth simmer for 2-4 hours, or until the broth attains a cloudy golden color. Taste the broth; then season with salt according to your preference, adding gradually and stirring until it dissolves completely.
Use large tongs to remove and discard the turkey bones, excess meat, and herb bundles. At this point, you can choose to serve the broth as it is, or for a clearer broth, strain it to remove any remaining bits of herbs or meat.
The bone broth can be enjoyed as a soup or used as a stock in other recipes. If canning, store in the refrigerator for up to one year or freeze for extended storage. Use refrigerated broth within one week.