- In a large bowl, combine water, salt and sugar. Add turkey breast. Let brine in the refrigerator for 1 hour.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large 33 x 23-cm (13 x 9-inch) baking dish, combine squash, apple, garlic, sage and half the oil. Season with salt and pepper. Place slices around the baking dish. Set aside.
- Drain and pat turkey breast dry.
- In a non-stick skillet, brown meat on each side in remaining oil and place in the centre of the baking dish with vegetables. Roast for about 50 minutes or until a thermometer inserted in the centre of the breast reads 74 °C (165 °F). Turn squash slices and apples halfway through cooking. Cover and let rest for 10 minutes.
- Meanwhile, in a non-stick skillet, brown pancetta slices on each side until crispy. Set aside on paper towel.
- In the same skillet, melt butter. Add bread and pecans and sauté until bread is golden brown and crisp. Set aside in a bowl.
- In a bowl, combine meat juices with broth to get 250 mL (1 cup) of liquid. Add broth, if needed.
- In a saucepan, melt butter. Add flour and cook, stirring until mixture turns golden brown, about 3 minutes.
- Add broth, Marsala, Worcestershire sauce and celery salt and bring to a boil, stirring with a whisk. Simmer for about 3 minutes over medium heat. Adjust seasoning.
- Garnish four warm plates with a dash of mashed carrots. In each plate, layer a slice of squash, a slice of pancetta, a slice of apple and a second slice of squash. Sprinkle with crunchy stuffing. Finish with a slice of pancetta. Serve with turkey slices. Drizzle with Marsala sauce.
Marsala is an Italian fortified wine, which means that alcohol was added during fermentation. It has a slightly sweet taste. If you do not have Marsala, you can substitute the same amount of white wine or 60 ml (¼ cup) of brandy.