Preheat the oven to 350°F. Place the head of garlic in tinfoil and drizzle with olive oil. Close the tinfoil and place in the oven. Cook until the cloves are soft, about 1 hour. Remove from the oven and squeeze the cloves out of the garlic skin. Mash with a spoon on a cutting board and set aside.
Melt half of the butter in a large heavy-bottomed stew pot over medium heat until it is frothy and bubbling. Dust the turkey with flour, salt, and pepper and brown in the butter on both sides, about 5 minutes total. Transfer the turkey to a plate and set aside.
To the same pot, add the remaining butter, ramps, poblano pepper, and mushrooms. Season with salt to help release the juices and let sweat until tender, about 5 minutes more.
Add the turkey, roasted garlic, lemon, and bay leaves and cook for 2 minutes more. Sprinkle with 1 tablespoon of flour and stir for 1 minute to cook the flour. Deglaze with the Marsala and cook until reduced by half. Add the stock and bring to a simmer. Cook, covered, for 1 hour, and in the last 30 minutes, add the greens, parsley, and diced oysters. Finish with Worcestershire and salt and pepper to taste.
Also try: upland game birds, rabbit, squirrel