For the cranberries: In a saucepan over medium-high heat bring the cranberries
, orange juice
, allspice, and sugar to a boil. Cook, stirring occasionally, until the cranberry
skins begin to burst, 10 to 12 minutes. Reduce the heat to medium-low and cook until thickened and the liquid has reduced. Remove from the heat and set aside to cool.
For the turkey: Blend
the fresh herbs
, salt, and pepper with 1 tablespoon oil and rub over the turkey
Heat a large saute pan over medium-high heat and add the remaining1 tablespoon oil. Sear
the turkey breast until browned, reduce the heat, flip the breast, and add the chicken stock to fill the pan up to 1/4-inch. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm.
For the gravy: Place the turkey pan over medium heat, stir in the flour, and whisk until well blended. Add the chicken stock
, thyme, and sage. Cook for 5 to 6 minutes until thickened. Strain
sauce into a clean pan and whisk in the butter. Keep on low heat to keep warm.
For the peas: Bring a saucepan
of salted water to a boil. Blanch
the peas and drain
them. Pour out the water from the pan. In the same saucepan, melt
the butter over medium heat. Add the flour, salt, and white pepper
together until smooth, 1 to 2 minutes. Add the cream, reduce the heat to medium-low, and then add the cheese
and peas, cooking until thickened and peas are softened, 10 to 12 minutes.
For the potatoes: Peel
and slice the potato on the bias.
Heat the oil in a saute pan over high heat and heat until just about smoking. (It's important to have high heat so you get a good browning!)
Add the potato slices to the pan and cook for 3 minutes on one side. Flip the potatoes. Season with salt and pepper. Stir in the chives. Turn off the heat.
For plating: Plate the creamed peas in the center of the plate. Slice the turkey breast on the bias and place on top of the peas. Drizzle
the cranberry sauce on the side of the peas
. Spoon the gravy over turkey breast.