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Preheat oven to 425°F. Peel away the dry outer layers of skin from the garlic head, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving bulb intact but exposing the individual cloves. Place the garlic head, cut side up, in a custard cup. Drizzle with about 1/2 teaspoon of the olive oil. Cover with foil and bake for 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the garlic paste from individual cloves.
Meanwhile, heat remaining olive oil in a large skillet. Add mushrooms, carrots, onion, and parsnip. Cook for 10 minutes, stirring occasionally. Add broth, thyme, salt, and black pepper. Bring to boiling; reduce heat. Cover and cook for 5 to 10 minutes or until vegetables are just tender. Stir in garlic paste.
In a medium bowl whisk together milk and flour until smooth. Add all at once to mushroom mixture. Cook and stir over medium heat until thickened and bubbly. Stir in turkey. Divide mixture evenly into four 12-ounce casseroles. Set aside.
Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top of the first sheet and lightly coat with cooking spray. Repeat with remaining two phyllo sheets. Cut phyllo stack in half crosswise. Place one stack on top of the other to make a 9x7-inch stack of eight sheets.
Using a pizza cutter, cut phyllo stack into four equal rectangles. Place a rectangle atop turkey mixture in each casserole.
Bake, uncovered, for 15 to 20 minutes or until the filling is bubbly and phyllo is golden brown. Let stand for 10 minutes before serving.