Turkey Breast with Pumpkin, Peppers and Vanilla

For the turkey, rinse the meat and pat dry. Rinse the orange in hot water and coarsely chop. Peel shallots and coarsely chop. Peel garlic and ginger and chop the chile. Slit the vanilla pod and scrape out the seeds. Grind garlic, ginger, chile, vanilla, curry powder and some salt in a mortar to form a paste. Rub the meat with the paste and brown in hot oil on all sides.

Set aside some basil leaves for garnish. Place the orange and shallot pieces with butter and the vanilla pod in a roasting bag. Place the meat in the bag, and seal. Cook on a baking sheet in a preheated oven for about 1 hour and 20 minutes at 180°C (approximately 350°F).

For the sauce, rinse the bell pepper, cut in half, remove seeds and dice. Peel shallot and finely chop. Sweat the shallots in foaming butter, add the diced peppers and cook together for about 4 minutes. Deglaze with the stock and simmer for about 20 minutes.

Meanwhile, cut thin slices of pumpkin (2-3 mm) (approximately 1/10 inch) and sauté in 1 tablespoon butter, about 2-3 minutes. Season with salt and pepper.

Remove the roast from the bag and keep warm in oven at 80-100° C (approximately 200-210°F). The internal temperature should be 60°C (approximately 140°F). Strain the cooking juices through a sieve and add to the pepper sauce. Add cream and simmer until creamy. Puree and season with salt and pepper.