Preheat the oven to 375°F (190°C).
In a small bowl, combine olive oil, salt, black pepper, dried thyme, dried rosemary, and minced garlic to create a herb rub.
Place the turkey breast on a roasting pan and rub the herb mixture evenly over the skin and meat.
Roast the turkey breast in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 10 minutes before slicing.
While the turkey is roasting, place the peeled and chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat.
Reduce heat to medium and simmer potatoes until tender, about 15-20 minutes. Drain well.
Return potatoes to the pot and add butter and milk. Mash until smooth and creamy. Season with salt and black pepper to taste. Keep warm.
Bring a medium pot of salted water to a boil. Add trimmed green beans and cook until bright green and tender-crisp, about 3-4 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again.
In a large skillet over medium heat, melt 2 tablespoons butter. Add sliced almonds and cook, stirring frequently, until golden brown, about 3 minutes.
Add the drained green beans to the skillet and toss to coat with butter and almonds. Season with 1/2 teaspoon salt and cook for 1-2 minutes more. Remove from heat and keep warm.
In a small saucepan combine fresh cranberries, granulated sugar, water, and fresh orange juice.
Bring to a boil over medium heat, then reduce heat to low and simmer until cranberries burst and sauce thickens, about 10-15 minutes. Remove from heat and let cool slightly before serving.
To serve, slice the rested turkey breast and plate with garlic mashed potatoes, green bean almondine, and cranberry sauce.