Make the cranberry sauce: Combine cranberries, sugar, orange juice, orange zest, and a pinch of salt in a small saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 to 12 minutes. Cool, transfer to a jar, and refrigerate.

Prep the stuffing: Spread bread cubes on a baking sheet and leave out overnight to dry, or bake at 300°F for 15 minutes until dry but not browned. Melt butter in a skillet over medium heat and sauté onion, celery, and garlic until softened, about 5 minutes. Stir in sage, thyme, salt, and pepper. Combine with bread cubes in a greased 1-quart baking dish. Whisk together the warm broth and beaten egg, pour over the bread mixture, and toss gently. Cover and refrigerate overnight if making ahead.

Dry-brine the turkey (highly recommended): Pat the turkey breast completely dry with paper towels. Rub all over — including under the skin — with 1 teaspoon of kosher salt per pound. Place uncovered on a plate or small rack in the refrigerator overnight. This step is optional but dramatically improves flavor and skin crispness.

Remove the turkey from the refrigerator 30 minutes before cooking to take the chill off. Preheat the oven to 375°F.

Make the herb butter: Combine softened butter with thyme, rosemary, sage, garlic, salt, and pepper in a small bowl until smooth. Carefully loosen the skin over the turkey breast with your fingers and push about half the herb butter directly under the skin, spreading it evenly. Rub the remaining herb butter all over the outside of the breast.

Arrange the halved onion and celery stalks in the bottom of a small roasting pan or oven-safe skillet. Place the turkey breast skin-side up on top of the aromatics. Roast at 375°F until the internal temperature reads 160°F on an instant-read thermometer inserted into the thickest part of the breast (not touching bone), approximately 60 to 80 minutes depending on size. Begin checking at 55 minutes.

While the turkey roasts, prepare the green bean casserole: Blanch fresh green beans in boiling salted water for 4 minutes, then drain (skip this step for frozen). In a medium bowl, mix cream of mushroom soup, milk, soy sauce, pepper, and ¼ cup of the fried onions. Stir in green beans. Transfer to a small greased baking dish. Top with remaining ¼ cup fried onions. Set aside.

When the turkey reaches 160°F, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 15 minutes — it will reach a safe 165°F as it carries over. Increase the oven temperature to 400°F.

While the turkey rests, place both the stuffing (uncovered) and the green bean casserole in the 400°F oven. Bake for 25 to 30 minutes until the stuffing is golden on top and the green bean casserole is bubbling and the onion topping is crisp.

Make the mashed potatoes: While stuffing and casserole bake, cook the cubed potatoes in a pot of well-salted boiling water until completely tender, about 15 minutes. Drain thoroughly and return to the pot over low heat for 1 minute to steam off excess moisture. Mash with butter, warm cream, and salt until smooth and fluffy. Keep warm.

Make the pan gravy: Pour the drippings from the roasting pan into a small saucepan, discarding the aromatics (or press them through a strainer to capture all the flavor). Place over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually whisk in warm chicken broth, a little at a time, until smooth. Add thyme and simmer for 3 to 4 minutes until the gravy reaches your desired consistency. Season with salt and pepper. If gravy is too thick, add a splash more broth.

Carve the turkey breast and arrange on plates or a small platter. Serve alongside the stuffing, mashed potatoes, green bean casserole, cranberry sauce, and warm gravy. Enjoy your Thanksgiving feast!