We roast turkey bones to golden perfection, then add organic onions, carrots, celery, rosemary, thyme, and a splash of apple-cider vinegar to maximise mineral extraction. After 28 hours at a gentle simmer, the broth is triple-strained, rapidly cooled, and blast-chilled to create a firm, gelatinous texture when cold—a sign of high collagen content. Heat and sip straight, blend with winter squash soup, braise dark-meat turkey, or cook wild rice for a rich, holiday-worthy flavour boost.
