I simmer about 2 hours, which Serious Eats says is a nice balance of effort and results, at least for chicken.
I didn’t time this last batch, but it usually sets up like a loose Panna Cotta.
For Turkey, when I am making the gravy, I’ve been using a 2011 recipe from Gourmet for “brown turkey stock” for years, generally the day before, with parts bought for this purpose. The parts are roasted first. Same idea as the one in your link, but called golden!
