INGREDIENTS
2 tbsp
Salt (Pink Himalayan)
1 tbsp
Sugar
1 tbsp
Oregano
1 tbsp
Rosemary
1 tsp
nutmeg
1 stick
butter (unsalted at room temperature)
1/3 cup
parsley (chopped)
1 tbsp
olive oil
4
Garlic heads (sliced in half)
3
Rosemary sprigs
1 tbsp
butter
1 tbsp
flour
1 cup
Turkey stock (from strained turkey juices)
1 tsp
Worcestershire