Marinate the turkey breast with salt, pepper, white wine and mustard. Allow to set for 2 to 3 hours in the fridge.
For the apple puree, put water and sugar in a pot and cook the apples, peeled and without seeds, with the blueberries. Once everything is cooked, remove from the heat and discard the excess liquid. Cool and blend until obtaining a puree.
Preheat the oven to 430°F. Roast the turkey for 30 minutes if it is a boneless breast and 1 to 1 ½ hours if it has bones. Once cooked, take out of the oven, wait a few minutes and then cut.
Serve together with hot apple and blueberry puree.
