1. Preheat your oven to 350°F (175°C). Pat the turkey breast dry with paper towels and place it in a roasting pan or oven-safe baking dish. Rub the skin with olive oil, then season generously with salt and pepper on all sides. Let the turkey sit at room temperature while you prepare the glaze.

2. In a small saucepan over medium heat, combine the cranberries, orange juice, orange zest, honey (or maple syrup), brown sugar, Dijon mustard, cinnamon, and thyme sprigs. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly. For a thicker glaze, mix cornstarch with water in a small bowl, then stir it into the sauce and simmer for another 2–3 minutes. Remove thyme sprigs and set glaze aside.

3. Place the turkey in the preheated oven and roast uncovered for 60–75 minutes, or until a meat thermometer inserted into the thickest part reads 160°F. During the last 30 minutes of roasting, begin brushing the turkey with the cranberry orange glaze every 10–15 minutes, allowing it to caramelize and form a sticky, flavorful crust.

4. Once the internal temperature reaches 165°F (after resting), remove the turkey from the oven and tent it with foil. Let it rest for 10–15 minutes to retain its juices. Slice the turkey against the grain into thick, juicy slices.

5. Transfer the sliced turkey to a serving platter. Spoon additional cranberry glaze over the top and garnish with fresh thyme and orange slices for an eye-catching finish. Serve warm with your favorite sides like mashed potatoes, roasted vegetables, or stuffing.