Servings:7 | Calories:223 | Total Fat:5g | Chol:23mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
Sat Fat 1g
Total Carb 41g
54% Others combined
13% Fresh Oregano
6% Fresh Oregano
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
One 10-pound Turkey (neck and gizzards reserved) 2 Tablespoons Kosher Salt 1 Head of Garlic (halved through its equator) 4 Sprigs of Fresh Oregano 4 Sprigs of Fresh Thyme 1 Lemon (quartered) 1 Onion (peeled and quartered) 1 Fennel Bulb (quartered) 1/4 Cup Picked Fennel Fronds 8 Tablespoons (1 stick) Unsalted Butter1 / 4 Cup Chicken Stock or Turkey Stock or Water step 4 2 Sprigs of Fresh Oregano 2 Sprigs of Fresh Thyme 1 Lemon Quarter step 5 Half of Onion Half of Fennel Half of Fennel Fronds 2 Lemon Quarters Half of remaining Oregano Half of remaining Thyme step 6 step 7 Remaining Garlic Remaining Onion Remaining Fennel Remaining Lemon Remaining Oregano Remaining Thyme 1/4 Cup Chicken Stock or Turkey Stock or Water
Directions : View recipe directions on beta.abc.go.com