Brown turkey on all sides in oil in large pot over medium-high heat, for about 10 minutes. Remove from pot. Add wine, scraping up browned bits from bottom of the pot. Remove pot from heat.
Add onion, carrot, celery, garlic, sage and cloves to pot. Place turkey, meaty side down, on vegetables. Add cider, broth, 1/2 cup brandy and salt. Cover. Bring to boiling. Reduce heat to medium-low; simmer 1-1/2 hours or until internal temperature measured on an instant-read thermometer registers 165°F. Remove breast to platter, cover loosely with aluminum foil and let stand until meat is cool enough to handle.
Meanwhile, strain liquid remaining in cooking pot through sieve into bowl; discard solids. Wipe inside of pot lightly with paper towel. Return liquid to pot. Boil to reduce to about 2 cups, about 30 minutes. Add cream and remaining tablespoon brandy. Bring to simmer.
Mix 2 tablespoons water and cornstarch in small bowl. Stir into pot; cook over medium heat, whisking gently, until thickened slightly, about 1 minute. Taste and adjust seasonings as needed.
Remove skin from turkey. With long thin knife, cut downward along each side of breast bone; remove meat in 2 large pieces. Slice across grain. Serve with sauce and buttered noodles.