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1
Preheat the oven to 375u00b0F.
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2
Pat the turkey with paper towels to dry and ensure even browning.
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3
Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
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4
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.
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5
In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes.
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6
Stir in the tomato paste and cook for 1 minute.
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7
Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
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8
Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture.
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9
Bring the liquid to a boil over medium-high heat.
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10
Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
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11
Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
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12
To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.
