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At what point do you strain the broth?
That would remove the meat, cartilage, small bones, everything that isn't liquid.
The bones release their nutrients very slowly, so the vinegar takes at least 2 hours, maybe 3 or 4 to extract the gelatin and calcium and stuff.
I've been afraid of letting too much water evaporate, so I ADD some after a couple of hours.
But if I add too much the soup gets weaker.
This is always a learning process. The work of a chef is never done!

I strain right before canning.  Then I let the bones cool and pick off the meat, and can that.  Or, of course, just make soup. 
How funny you add water!  I never do, because I'm afraid it will taste too watered down.  I LOVE rich, flavorful soups. 
If you have access to it...not everyone does...you can salt and then smoke squares of pork skin from a freshly butchered pig/hog.  Throw in a couple of THOSE tasty chunks and you get the best bean soup ever!  Does wonders for adding flavor to anything, from soup to potatoes to green beans. 

Ok.  Made some of this tonight.  Smells great, tastes fine.  Salt and pepper helped a bit.  I added 5 carrots and 3 large potatoes.  The turkey was just a 5 lb. turkey breast.  Looks good.  

Add parsley for the "health" look.  

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I haven't been thinking much about appearance, but if you're going to present a dish to friends or neighbors, you have to make it presentable. 
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I overcooked a turkey recently by leaving it in the oven an extra 2 hours, with heat reduced to 200, but I got distracted with arriving guests and forgot to check that the liquid in the pan under the bird wasn't drying up. So it got dangerously low. Fortunately I kept it covered with foil, tucked under the brim of the roasting pan to keep the humidity in around the turkey. When I finally remembered to look at the liquid level, it was about 1/4 inch deep! You should maintain about an inch of water under the turkey to prevent the breast meat from drying out. And the instructions say to remove your foil covering after the first hour, but I've had too much trouble with dry breast meat syndrome doing that, so now I just leave the foil on the whole time, because that gives you moist white meat.
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When you have this condition of going past prime and into the BROWN phase (which precedes the "getting burned" phase) the meat on the outside of the bird will have a campfire-roasted appearance and taste, which isn't necessarily bad, tastewise (a little like barbeque) but the APPEARANCE can be a problem. Especially for the soup you make with all the drippings and bones. I'm not for sure certain, but I suspect people are not going to think that brown chunks in their soup will be appealing, visually.
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If anyone has an idea how to extract the marrow from the bones, please post! 
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Today I tried breaking some bones in half and splitting them lengthwise, but the bones would shatter, leaving small, sharp shards, which would become quite DANGEROUS if they got into the soup. I thought of using a bone saw, but the sawdust seemed like a problem. I used heavy pruning shears and that works okay, to cut bones into 2" long pieces. But I'm beginning to think that small BOLT CUTTERS would be even better. Any thoughts? 

I didn't realize you were talking about adding water when cooking the turkey in the oven.  Sorry!  I thought you were referring to cooking broth. 

As far as the bone marrow goes, I don't know how to extract it out of chicken bones.  When we butcher a beef or goat, my husband uses his meat saw to cut the bones in half lengthwise for me.  If you strain it with a fine cheesecloth or thin towel, that removes any bone dust, sharp shards, and other unsightly meat globs/blood clots. 

Good idea on the vinegar...never had thought of that. 

And as far as how long I boil the meat to extract flavor: usually 4-5 hours.  And then I'll strain it, and sometimes will reduce it further.  I think it takes longer to get flavorful stock from bones that have already been cooked with the meat on it.  I think it's the meat juices that give the broth a more rich flavor.  That could just be me, though.