Preheat your oven to 325 degrees Fahrenheit. Pat the turkey breast completely dry with paper towels, which helps the skin get crispy. Place the turkey in a roasting pan or a large oven-safe skillet.
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix until the herbs are evenly distributed throughout the butter.
Gently lift the skin of the turkey breast and spread about half of the herb butter directly onto the meat. Spread the remaining butter all over the outside of the skin. This ensures the flavor penetrates deep into the meat while helping the skin brown.
Place the turkey in the oven and roast for about 1 hour. If the skin begins to brown too quickly, you can loosely cover it with a piece of aluminum foil.
While the turkey is roasting, whisk together the cranberry sauce, orange juice, orange zest, and honey in a small saucepan over medium heat. Simmer for about 5 minutes until the mixture is well combined and slightly thickened.
Once the turkey has roasted for an hour, pour or brush half of the cranberry glaze over the breast. Continue roasting for another 30 to 40 minutes, or until a meat thermometer reaches 165 degrees Fahrenheit in the thickest part. Apply the remaining glaze during the last 10 minutes of cooking.
Remove the turkey from the oven and transfer it to a cutting board. Let it rest for at least 15 to 20 minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender.
