Preheat the oven to 220°C.
Carefully loosen the skin from one side of the turkey breast.
Spread mincemeat under the skin and pull the skin back into place.
Tie the breast with string and rub the skin with 25g of butter.
Place carrots and onions in a roasting dish and set the turkey on top.
Add wine and chicken stock until the liquid reaches halfway up the turkey.
Roast for 40 to 60 minutes until the juices run clear.
Fry halved apples in 25g of butter, sprinkle with cinnamon, and bake until soft.
Remove the cooked turkey from the oven and let it rest.
Boil the strained cooking liquor to reduce, then whisk in 50g of butter and parsley.
Remove the string, slice the turkey, and serve with apples and sauce.