Marinate the turkey: smear the meat with a mixture of mustard and Vegeta. Let stand for about 2 hours at room temperature.
Put oil, marinated turkey breasts into the baking dish, add pepper and roast in oven preheated at 180°C for about 90 minutes (depending on the quantity of meat). Baste occasionally with water and when almost done baste with wine or vermouth.
Heat butter in a pan, add apples and pears previously pealed and sliced and sauté briefly. Add sweet cream, mustard collected from the top of the meat and roasting juices. Reduce heat and simmer the sauce gently for about 5-10 minutes.
If desired, add pepper and salt to taste and pour the sauce over the cut meat.
Serve turkey dijonnaise warm with wide noodles, rice or corn soufflé.
Instead of turkey breasts you may use chicken which reduces time necessary for preparation.
Mustard and roasting juice will additionally enrich the fruit sauce.