poultry bones need no more than 3 or 4 hours to extract their flavor. extra time makes the broth cloudy but not tastier. Root veggies and arromatics, (carrots parsnips onions and celery parsley bay leaf) all add to the flavor. Once the broth is made, strained and seasoned, cook whatever stuff in it you like. I like noodles, escarole, and cauliflower, as well as carrots sting beans and the turkey meat. Tarragon is my herb of choice. But as you see on this thread, there are tons of variations, all look real tasty.