Preheat oven to 375.
Make the Gremolata; mix all the ingredients.
Pat turkey dry, salt and pepper. Dredge in flour.
Heavy roasting pan or Dutch oven; single layer.
Heat oil, brown turkey both sides; 6 minutes per side. Remove turkey to plate.
Add onion, carrot and celery; salt / pepper, till tender, 6 minutes. Add tomato paste, 1 minute. Add wine, stir till reduced by 1/2; about 3 minutes.
Optional: Add the Gremolata now if you're going to serve over multiple days.
Return turkey to pot. Add enough chicken stock to come 2/3 up the sides of the turkey. Add herb sprigs, bay leaves, hot pepper and cloves. Bring to a boil, then cover and bake until fork-tender; about 2 hours. Turn the meat after 1 hour.
Put on stovetop, remove turkey, discard bay leaves, taste and correct salt and pepper. Add a buerre Manie ( 1 tbps soft butter and 1 tbsp flour combined) to the pot and let thicken 5 minutes over low heat.
Take turkey meat off the bone and return to the pot.
Serve over fettuccine pasta; sprinkling with some Gremolata if you didn't add it for multiple servings.