1. Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots and celery; saute 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 and 1/2 hours.
2. Mix parsley, peel, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 28.9mg||1 %|
|Potassium 204.9mg||5 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 5.9g|
|Protein 1g||1 %|
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Calories per serving: 52
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