Preheat your oven to 375°F (190°C).

In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens. Let it cool.

Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.

Loosen the skin of the turkey breast and rub half the herb mixture under the skin. Spread the remaining mixture over the skin and inside the cavity.

Place the turkey breast in a roasting pan, skin side up.

Roast for 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part.

In the last 30 minutes of roasting, brush the turkey breast with the cranberry orange glaze every 10 minutes.

Remove from the oven, let it rest for 15-20 minutes, then carve and serve.