In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens into a glaze. Remove from the heat and allow it to cool while you prepare the turkey.

Preheat your oven to 375°F (190°C). Meanwhile, pat the turkey breast thoroughly dry with paper towels—this helps the skin get nice and crispy during roasting.

In a small bowl, combine the olive oil, minced garlic, chopped fresh rosemary, fresh thyme leaves, salt, and pepper. Mix well to form an aromatic herb rub. I like to use my hands to gently bruise the herbs as I mix for maximum flavor.

Carefully loosen the skin of the prepared turkey breast using your fingers. Rub half of the herb mixture from Step 3 under the skin, being gentle not to tear it. Spread the remaining herb mixture over the surface of the skin and inside the cavity. Place the seasoned turkey breast, skin side up, in a roasting pan.

Roast the turkey breast in the preheated oven for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part registers 165°F (74°C). During the last 30 minutes of roasting, brush the turkey breast every 10 minutes with the cooled cranberry orange glaze from Step 1 to create a glossy, caramelized finish. I like to reserve a bit of glaze for serving at the table.

Remove the turkey breast from the oven and let it rest for 15-20 minutes to ensure it stays juicy. Carve the turkey breast and serve, optionally garnished with extra orange slices, rosemary sprigs, or whole cranberries if desired.