Combine the turkey, wine, celery, green onion, 2 tablespoons of fresh tarragon, salt and pepper in the stoneware. Cover; cook on Low for 6 to 8 hours or on High for 3 1/2 to 4 hours. After cooking, remove the turkey from the stoneware and cut into 1/2-inch medallions. Turn the slow cooker to High. Add the yogurt, 2 tablespoons fresh tarragon, parsley and lemon juice to the juice in the stoneware. Once the sauce has thickened, serve the turkey medallions over the pasta drizzled with the tarragon sauce from the slow cooker.