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 heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens. Set aside to cool.

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

Gently loosen the skin of the turkey breast and rub half of the herb mixture under the skin. Rub 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.

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

Once done, remove from the oven and let it rest for 15-20 minutes before carving.