Steps
1. Preheat your oven to 375°F (190°C).
2. Rub the turkey breast with olive oil, salt, and pepper.
3. Place the turkey in a roasting pan with chicken broth. Roast for about 30-35 minutes or until the internal temperature reaches 165°F (75°C).
4. While the turkey is roasting, boil the diced potatoes in salted water until tender, about 15 minutes.
5. Drain the potatoes and mash them with butter and milk until creamy. Season with salt and pepper.
6. In a small saucepan, combine cranberries and sugar with a splash of water. Cook over medium heat until the cranberries burst and form a glaze, about 5 minutes.
7. Serve the turkey sliced with a generous dollop of mashed potatoes, drizzled with cranberry glaze. Add a slice of cornbread on the side and garnish with fresh rosemary.