<http://schema.org/recipeInstructions>
" In 10- to 12-quart stockpot (if you don&amp;#039;t have 1 pot large enough, divide ingredients between 2 smaller ones), combine turkey carcass, cut up if necessary, scraps, and neck with carrots, onion, celery, thyme, and parsley. Add enough cold water just to cover ingredients; heat to boiling on high. Reduce heat to low and simmer, uncovered, 3 hours. Slowly and carefully pour turkey broth through colander into very large bowl set in sink. Discard solids. To cool broth quickly before refrigerating, set bowl with broth in sink filled with ice water and stir broth occasionally until cool, adding additional ice if necessary, about 1 1/2 hours. Cover bowl and refrigerate turkey broth overnight. Spoon off and discard fat. Refrigerate broth up to 3 days, or freeze in 1-quart portions to use up within 6 months."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a22252/homemade-turkey-broth-recipe/>