Preheat oven to 425 Deg F.

Scrub the potatoes under cool water and pierce all over with a fork. Wrap in foil and place on a small baking pan

In a separate baking pan place the turkey breast. Season the turkey with the salt, pepper, garlic, onion and basil. Pour the lemon juice over the turkey breast and add the chicken brother and half of cup of water to the pan. Place the pans of potatoes and turkey into the oven side by side. Roast for 1 hour or until the potatoes are soft and the turkey is at 165 Deg on a meat thermometer. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool.

While the potatoes and turkey are roasting make the cranberry sauce. Place a small saucepan on the stove and add in all of the ingredients except for one half cup of the cranberries. If using fresh cranberries rinse them and pick through to toss out any that are starting to wrinkle then add the remaining to the pan. If using frozen do not thaw, just add to the pan. Stir and bring to a boil, reduce heat and simmer for 5-8 min or until most of the berries have popped. Add in the remaining berries and let cool.

Fluff the potato flesh inside the skin with the fork in each potato half and make a well for the turkey. Add in 5 ounces of the turkey and top with 3 tablespoons of the cranberry sauce. Place back in the oven for 5 min to heat up then sprinkle 1 tablespoon of the chopped pecans over the top. Serve warm.