1. Make slits in the turkey with the tip of a small knife. Cut 3 of the anchovies into 1/2-inch (1.3 cm) pieces. Insert one anchovy piece and one garlic sliver into each slit. Place the turkey, carrot, celery, and onion in a Dutch oven. Add 3 cups (720 ml) stock, wine, parsley sprigs, and bay leaf. Bring to a boil over medium heat; reduce heat and simmer, covered, for 1 hour, until an instant-reading meat thermometer inserted in the center of turkey registers 140° F (60°C). Remove from heat; let turkey cool in cooking liquid.
2. To make the tonnato sauce: purée the tuna, the remaining 5 anchovies, lemon zest, lemon juice, and pepper in a food processor or blender until very smooth, occasionally scraping down the sides of work bowl. With the machine working, add the remaining 1/4 cup (60 ml) of the chicken broth. Process until smooth. Add the mayonnaise and pulse on and off until just blended (do not over mix, or the sauce will separate). Stir in 2 tablespoons capers. Set aside.
3. Remove turkey from broth; discard broth or use it as the basis for a soup for another meal. Remove the strings from the turkey; remove and discard the turkey skin. Slice the turkey thinly.
4. To serve: Spread some tonnato sauce on a very large serving platter, leaving room around the edges for arugula. Top with a single layer of turkey slices. Spread with more sauce. Continue layering turkey slices and sauce until all of the turkey is used, ending with the sauce. Sprinkle with parsley and remaining 1 tablespoon capers. Cover with plastic wrap and chill for at least 8 hours. Cover and chill any remaining sauce separately.
5. Just before serving, surround the turkey with arugula leaves, leaving just enough space to tuck the orange slices between arugula and the turkey. Transfer remaining sauce to a sauceboat to spoon separately on the serving as desired.

1. In a 6 quart (5.5 l) pot, bring water to a boil over high heat. Add the pasta; let water return to a boil and cook, uncovered, for 7 to 9 minutes, until just tender. Drain, rinse with cold water, and drain again.
2. In a food processor or blender, make pesto by combining remaining ingredients except pepper and pine nuts. Process until smooth.
3. In a large bowl, combine the pasta and pesto. Toss gently. Cover and refrigerate for at least 1hour. Just before serving, sprinkle with the pepper and toasted pine nuts.

1. Slice the tomatoes thinly and place in concentric circles on a large serving patter.
2. Top with the basil. Drizzle with the vinegar and top with the cheese and fresh pepper.

1. Cut the melons in half and using a melon baller, make melon balls and place in a large bowl. Clean the berries and add to the melon. If using strawberries, slice into quarters. Macerate in champagne and lime zest for 1 hour.
2. Fill each orange cup with 1 cup of fruit. Garnish with fresh mint and place on individual serving plates or arrange on a large serving platter.

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