Roasted Turkey “Ingot” with Pumpkin Cream and V. Sattui Madeira Turkey Jus

Turkey:
Place the turkey thigh in a snug baking dish. Add rosemary, thyme, garlic cloves, and peppercorns. Pour in enough neutral oil to largely surround the meat (you won’t need to submerge it fully).

Cover tightly with foil and roast at 221°F (105°C) for 4 hours. Let cool to room temperature.

Remove the turkey from the cooking liquid. Debone by hand, then pull the meat into shreds. Season with salt and pepper.

Pack the meat firmly into a loaf pan lined with parchment, pressing well to level the surface. Refrigerate at least 12 hours to set.

Pumpkin Cream:
Spread the pumpkin on a small tray, lightly salt, and add the thyme sprig and garlic clove.

Roast at 266°F (130°C) for 40 minutes, until tender.

Transfer to a blender, discard the thyme, add the pumpkin seed oil, and blend until silky. Season with salt (and pepper if you like). Refrigerate until needed.

Turkey Jus:
In a saucepan, melt the butter. Add the sliced onions and sugar; cook gently, stirring, until deeply golden.

Add the Chardonnay vinegar and let it evaporate. Add the turkey bones and water.

Simmer until reduced to about one-third of the original volume. Strain.

Stir in the Madeira and reduce by half. Cool and refrigerate until service (it will thicken slightly).

To Finish & Serve:
Unmold the set turkey “ingot” and cut into 4 slices.

Melt the butter in a nonstick pan over medium-low heat. Sear the slices about 5 minutes per side, turning carefully so they don’t break.

Warm the pumpkin cream in a small pan; warm the jus in another.

Spoon the pumpkin cream onto warmed plates. Add the turkey slice, garnish the pumpkin with edible flowers and chopped toasted pumpkin seeds. Nap the meat with Madeira jus and serve immediately.