Preheat the oven to 375 degrees. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper and dredge in the flour to coat.
In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
Add the onion, carrot and celery to the pan. Season the vegetables with salt and cook until tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb springs, bay leaf and cloves to the broth mixture. Bring the liquid to a boil. Remove the pan from the heat and cover tightly with foil. Transfer to the oven. Braise for two hours or until the turkey is fork tender, turning the turkey after 1 hour.
For the Gremolata- Combine the chopped parsley, lemon zest, garlic, minced rosemary and a pinch of salt and pepper. Cover and reserve until serving the turkey.
Serving
Suggestions
Transfer the turkey to shallow bowls. Season the sauce with salt and pepper. Ladle the sauce over the meat and sprinkle with the gremolata.
Originally Submitted
10/30/2014
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