Preheat oven to 375°. In a large measuring cup, whisk egg, broth, parsley, and soy sauce; generously season with salt and pepper.

In a large pot over medium-high heat, melt butter. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until veggies are crisp-tender, about 5 minutes. Remove pot from heat. Add stuffing cubes, cranberries, and broth mixture and gently stir until broth is soaked up.

In a small bowl, combine butter, poultry seasoning, garlic powder, and paprika; season with salt and pepper.

Pat turkey dry. Using your fingers, gently loosen skin. Spread half of seasoned butter under skin, then spread remaining seasoned butter on top of skin.

Give stuffing a stir, then spread on one half of a parchment-lined baking sheet. Place turkey breast on top of stuffing.

In a large bowl, combine potatoes, oil, and garam masala; season with salt and pepper. Arrange potatoes on one quarter of baking sheet.

Roast turkey, stuffing, and sweet potatoes for 40 minutes.

In a medium bowl, toss green beans, mushrooms, and 2 Tbsp. oil; season with salt and pepper.

In a small bowl, combine Parmesan, butter, thyme, and garlic powder; season with salt and pepper. Arrange green beans on remaining quarter of baking sheet. Top beans with Parmesan mixture.

Continue to roast until beans are tender and an instant-read thermometer inserted into thickest part of turkey registers 155°, 25 to 35 minutes. Tent turkey with foil and let rest 10 minutes before carving.

Meanwhile, in a small bowl, combine orange zest, juice, and remaining 1 Tbsp. oil; season with salt and pepper.

Toss green beans to coat with Parmesan mixture; top with fried onions.

Toss potatoes with orange zest mixture; top with pecans.