Servings:7 | Calories:223 | Total Fat:5g | Chol:23mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 41g
14 %
Fiber 19g
76 %
Sugars 4g
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Cholesterol 23mg
8 %
Sodium 2206mg
92 %
Protein 14g
28 %
Calories:
54% Others combined
25% Turkey
13% Fresh Oregano
6% Fresh Oregano
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
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
