For the stuffing:

• 5 cups French bread cubes
• 5 tablespoons unsalted butter, at room temperature
• 3 cloves garlic, minced
• 1 onion, diced
• 2 celery ribs, diced
• 1/3 cup dry white wine
• 1/4 cup dried sweetened cranberries
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh sage leaves
• 2 teaspoons chopped fresh thyme leaves
• 2 1/2 cups seasoned cornbread stuffing mix
• 1/2 cup pecans, chopped
• 1 1/2 cups chicken stock
• Kosher salt and freshly ground black pepper

For the turkey:

• 2 tablespoons unsalted butter, at room temperature
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon lemon zest
• 1 2–pound boneless, skin-on turkey breast
• Kosher salt and freshly ground black pepper