Preheat the oven to 375°F (190°C).
Pat the turkey breast dry with paper towels. Rub olive oil all over the turkey breast.
In a small bowl, mix kosher salt, black pepper, dried thyme, and dried rosemary. Sprinkle the seasoning evenly over the turkey breast.
Place the turkey breast on a roasting rack in a roasting pan, skin side up.
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). Baste occasionally with pan juices.
Remove the turkey from the oven and tent with foil. Let rest for 15 minutes before slicing.
While the turkey roasts, prepare the mashed potatoes: place the peeled and cut potatoes in a large pot and cover with cold water. Add 1 teaspoon kosher salt.
Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter and warm milk. Mash until smooth and creamy. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Keep warm.
For the green bean almondine: bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3-4 minutes until crisp-tender.
Drain and immediately transfer the green beans to a bowl of ice water to stop cooking. Drain again and set aside.
In a large skillet, melt 2 tablespoons butter over medium heat. Add the sliced almonds and cook, stirring frequently, until golden brown, about 2-3 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the drained green beans to the skillet and toss to coat. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for another 2 minutes until heated through. Remove from heat.
For the cranberry sauce: in a medium saucepan, combine fresh cranberries, granulated sugar, water, and orange zest.
Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Remove from heat and let cool to room temperature. The sauce will continue to thicken as it cools.
To serve, slice the rested turkey breast and plate with a generous scoop of mashed potatoes, a serving of green bean almondine, and a spoonful of cranberry sauce.