Organic Turkey Broth/Stock: For Thanksgiving Gravy & Mushroom Risotto

1 qty organic, heritage, turkey neck, and giblets
(excluding liver)

2 - 4 organic, heritage, turkey drumsticks, fresh/thawed

5 cups organic, porcini, cremini, oyster, and chanterelle mushrooms: fresh, or for dried, reconstitute in hot, freshly boiled water for 20 minutes

5 qty large, fresh, organic, carrots: both ends trimmed, peeled, washed, then, each cut into three sections

5 qty large, fresh, organic shallots: both ends trimmed, peeled, oven-roasted, then each chopped in half

12 cups water

Finely-ground sea salt, to taste
(1 tsp per 4 cups of water, or 3 tsp of salt for this recipe)

In an organic, unbleached cheesecloth bundle, put:

2 organic bay leaves

5 TBL whole, organic black peppercorns

10 fresh, organic sprigs of lemon thyme: 5-inches in length, washed, bottom 1/4-inch stems removed, chopped into 2-inch pieces

5 fresh, organic sprigs of lavender: 5-inches in length, washed, bottom 1/4-inch stems removed, chopped into 2-inch pieces

Tie the cheesecloth bundle closed with organic, unbleached, cooking twine.

Put all ingredients, including tied, cheesecloth bundle, into a large crockpot or large pasta boiling pot with a lid.  Simmer on low heat for 4 hours in the crock pot. For the pasta boiling pot: bring water to a full boil for 2 minutes, then reduce heat, add all ingredients, switch stovetop burner temperature to simmer/low with lid on for four hours.