I have a steam juicer, and absolutely LOVE it. It's one of the best investments I have made. Turkey stock is so easy with the juicer.
Take the bones, and place in the strainer basket. Fill the bottom pan with water, and just let it go for a few hours. I let it go about an hour to an hour and a half, and then i add in some onions, celery, carrots, and if i have garlic, garlic. I then let it cook another hour to hour in a half, and then i get a really nice concentrated stock. The stock collects in a pot under the strainer, and has a tube to be drained off. If i drain any off during the process, I do mix all of it back together. I then Will can into pints and quarts, and pressure can at 11 lbs for 75 minutes.
Sometimes I will make quarts if i am planning on making soup with it. But this is great, then when i need gravy, it's so easy to make. There are a lot of things that you use stock in, so why let the bones go to waste.
If you want a richer tasting stock, you can paint the bones with tomato paste and roast them about 2 hours at 200. This draws out a richer flavor for the bones.
I love useing as much of the turkey as possible. Plus this way, I don't have to buy stock.