In a large stockpot, combine the turkey bones, water and vinegar. Let sit for an hour, allowing the acid in the vinegar to help leach the nutrients from the bones. Add the vegetables, herbs (except for the parsley), and peppercorns to the pot. If necessary, add water to cover. Bring to a boil, then reduce heat to let simmer for 24-48 hours. During the first few hours you will want to skim the top occasionally. Add the parsley the last 15 minutes of cooking. Remove from heat and cool to room temperature. Strain, add salt to taste and store broth in jars. Broth is good for 5-7 days in the refrigerator or up to 6 months, frozen.
