Preheat the oven to 375°F (190°C).
Place the turkey breast on a roasting pan. Rub olive oil all over the turkey.
In a small bowl, mix salt, black pepper, dried thyme, dried rosemary, and minced garlic. Rub this mixture evenly over the turkey breast.
Place quartered onion around the turkey in the roasting pan.
Roast the turkey breast in the preheated oven for about 1 hour and 30 to 45 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices.
While the turkey is roasting, prepare the mashed potatoes. Place peeled and cut potatoes in a large pot and cover with cold water. Add 1 teaspoon salt to the water.
Bring potatoes to a boil over high heat, then reduce to medium and cook until tender, about 15-20 minutes. Drain well.
Return potatoes to the pot. Add milk, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash until smooth and creamy. Cover and keep warm.
Prepare the green beans by bringing a large pot of salted water to a boil. Add green beans and cook for 4-5 minutes until tender-crisp.
Drain green beans and immediately transfer to a bowl of ice water to stop cooking. Drain again.
In a large skillet, melt 2 tablespoons butter over medium heat. Add sliced almonds and cook, stirring frequently, until golden brown, about 3 minutes.
Add green beans to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat and heat through. Remove from heat and keep warm.
For the cranberry sauce, combine fresh cranberries, granulated sugar, and water in a medium saucepan over medium heat.
Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and let cool to room temperature.
Once the turkey is done roasting, remove from oven and let rest for 10 minutes before slicing.
Serve sliced turkey breast with mashed potatoes, green bean almondine, and cranberry sauce on the side.