Slice the turkey into thin slices. Finely chop all of the herbs except the rosemary. Season the turkey with a little olive oil, salt, pepper and add the chopped herbs. Make sure that all the turkey is covered. Put into the fridge and leave to marinate for 30 minutes, ideally overnight.
To cook, heat a large frying pan with a little of the oil, cook the turkey on a medium heat for 3 minutes on each side.
Zest the orange.
Place the cranberries, water and sugar in a sauce pan and cook over a low heat until you have a sticky sauce.
Allow to cool and stir in the orange zest.
Preheat the oven to 190'C.
For the potatoes. Put the potatoes into an oven proof dish toss in the remaining oil, season with salt and pepper and add the rosemary, a bulb of garlic cut in half and cook for 40 minutes or until tender.
«You could replace the turkey with fish or chicken in this recipe.»