organic-american-heirloom-whole-turkey

• 1 carcass whole turkey or turkey breast
• 4 tbsp melted butter (or oil)
• 4 tbsp salt
• 2 tsp paprika
• 2 large onions, quartered
• 2 large carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 1 head garlic, halved horizontally
• 1 tablespoon apple cider vinegar
• 1 teaspoon whole black peppercorns
• 2-3 bay leaves
• 2-3 sprigs of fresh thyme or parsley (optional)
• 5-10 cups Water

1. Roast the turkey breast: Preheat the oven to 325º F. Make a paste with the butter, salt and paprika.  Rub the exterior of the Organic Bone-In Turkey Breast. Place the bone-in-breast in an open roasting pan, breast side up. Cover the bottom of the pan with approximately 1 cup water or broth. Cook for 1 1/2 – 2 hrs.
2. Remove meat (for later use): Once cooked, remove most of the meat from the bone and set aside.
3. Combine ingredients: Place the turkey carcass (bones, skin, and any cartilage) in a large stockpot (at least 8 quarts). Add the onions, carrots, celery, garlic, apple cider vinegar, peppercorns, bay leaves, and herbs (if using).
4. Add the water: Pour enough cold water into the pot to cover the turkey bones and vegetables by about an inch or two.
5. Bring the mixture to a boil over high heat. Once boiling, immediately reduce the heat to a very low simmer. You want just a gentle bubble occasionally.
6. Simmer: Simmer the broth for at least 12 hours, or up to 24 hours for a richer, more gelatinous broth. The longer it simmers, the more collagen will be extracted from the bones. Skim off any foam or impurities that rise to the surface during the simmering process, especially in the first few hours. This will help keep your broth clear.
7. Strain: Place a fine-mesh sieve (or a cheesecloth-lined colander) over a large bowl. Carefully pour the broth through the sieve to remove the bones, vegetables, herbs, and any small particles.
8. Cool and store: Let the broth cool completely at room temperature. Use right away in a soup or stew, or refrigerate.The broth will likely become gelatinous when chilled – this is a good sign! It means you’ve extracted lots of collagen. You can also freeze the broth in airtight containers or freezer bags for longer storage.