Preheat the oven to 400 degrees . In a medium saucepan, melt the butter over medium-high heat. Stir in 2 tablespoons flour and cook, stirring, for 1 minute. Whisk in the chicken broth and cook, stirring, until smooth and thickened, 5 to 7 minutes; season with salt and pepper. Stir in the turkey and cranberries; transfer the mixture to a 9-inch square baking dish.
In a large bowl, combine the remaining 3/4 cup flour, the cornmeal, baking powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a separate bowl, beat the milk, egg and oil until blended. Pour into the dry ingredients; stir to form a stiff batter.
Drop the batter in 4 large spoonfuls onto the turkey mixture. Bake until the corn bread is golden-brown, about 25 minutes. Let stand for 10 minutes before serving.