For the chutney:
For the chutney, put the vinegar, sugar, and ginger in a pot, heat until it boils, and allow to boil for about 20 minutes over medium heat. Then, add the water, salt, and pepper and allow to boil for 15 more minutes over medium heat.
Without removing it from the heat, add the peeled shallots cut in quarters, the 9 oz of whole blueberries, and the peeled and diced peaches. Cook for about 25 more minutes or until the fruit is well cooked. Allow to cool.
Once the chutney is done and cold, open the (boneless) turkey breast, each half breast in a book-shape. Add the mustard, salt, and pepper to the turkey. Then stuff with the chutney, roll and tie with a string or toothpicks to keep the filling in.
Once that is done, sear in a very hot pan with olive oil, forming a golden crust all over it, and then put in a baking pan. Keeping the pan over the heat, add the white wine and allow to boil for 5 minutes, then pour over the breasts before roasting.
Roast in the oven preheated to 400°F for 25 to 30 minutes (time can change depending on the size of the turkey). Once cooked, remove from the oven, slice, and serve with the juice and fresh blueberries.
