In a medium saucepan over medium heat, combine the cranberries, orange juice, brown sugar, honey, Dijon mustard, cinnamon, salt, and black pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and let cool.
Pat the turkey breast dry with paper towels. Rub the olive oil all over the turkey, then season with salt, pepper, rosemary, and thyme.
Place the turkey breast in a roasting pan and pour half of the cranberry orange glaze over the top, reserving the other half for later.
Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey with the glaze every 30 minutes.
Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. Serve with the remaining glaze on the side.
Notes
For a spicier glaze, add a pinch of red pepper flakes or a dash of cayenne pepper to the cranberry mixture.
Substitute the turkey breast with chicken breasts for a quicker cooking option, adjusting the cooking time to about 25-30 minutes or until the internal temperature reaches 165°F (74°C).