In a small bowl mix together butter, thyme, rosemary, sage, garlic powder, lemon zest, salt and pepper.
Dry off the turkey breast using paper towels. Using your hands, coat both sides of the turkey with the herb mixture, getting some underneath the skin as well, if possible.
Heat a large oven-safe skillet over medium/high heat. Once hot, add the turkey breast into the skillet skin side down. Cook for about 5 minutes, until the skin starts to brown. Turn over and cook for an additional 5 minutes. Remove the turkey from the skillet and set aside on a plate.
Add the wine to the hot skillet and whisk it in with the residual pan drippings, making sure to scrape off any browned bits off the bottom of the pan. Add in the cranberries, lemon juice, brown swerve and vinegar and stir to combine. Cook for 2-3 minutes until just beginning to bubble.
Nestle the turkey into the cranberry sauce and spoon some of the liquid over the top.
Place the skillet in the oven and roast for 35-45 minutes, basting the turkey breast with the cranberry liquid 2 or three times throughout the cooking process, until the internal temperature of the turkey reads 160 degrees (it will continue to cook to 165 degrees when you take it out of the oven and let it rest).
Take the skillet out of the oven and let the turkey rest for 10 minutes before serving.
One serving size for this recipe is about 4 oz of cooked turkey meat with 1/4 cup of cranberry sauce.