Roasted Turkey Breast with Apples, Pumpkin and Marsala Sauce

• 6 cups (1.5 litres) cold water
• 1/4 cup (60 ml) salt
• 1/4 cup (60 ml) sugar
• 1 boneless turkey breast half, about 2 lbs (1 kg), with or without skin
• 8 slices butternut squash, 1/2-inch (1-cm) thick, peeled (elongated and seedless part of the squash)
• 1 Gala apple, peeled, seeded and cut into 4 slices
• 2 cloves garlic, peeled and halved
• 4 fresh sage leaves
• 1/4 cup (60 ml) olive oil
• Salt and pepper

Crispy Stuffing

• 8 thin slices pancetta
• 2 tablespoons (30 ml) butter
• 1 cup (250 ml) coarsely chopped stale bread
• 1/4 cup (60 ml) chopped pecans

Marsala Sauce

• 3/4 cup (180 ml) chicken broth
• 1/4 cup (60 ml) unsalted butter
• 2 tablespoons (30 ml) unbleached all-purpose flour
• 3 tablespoons (45 ml) Marsala wine (see note)
• 1 tablespoon (15 ml) Worcestershire sauce
• 1/4 teaspoon (1 ml) celery salt

• recipe Butter Mashed Carrots (see recipe)