<http://schema.org/recipeInstructions>
" In 8-quart stockpot or saucepot, place water, carrots, celery, onions, and bay leaves. Cover and heat to boiling on high. Add giblets, neck, and 1/2 teaspoon salt. Reduce heat to medium; simmer, uncovered, 1 hour. Strain stock through fine-mesh sieve into large bowl. Discard vegetables, reserving and refrigerating neck and giblets if making Giblet-Mushroom Gravy. Cover and refrigerate stock until ready to use, up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30397/easy-turkey-stock-recipe/?src=shelter_footer>