Start by preheating your oven to 375 degrees Fahrenheit. Pat the turkey breast dry with paper towels to ensure the skin can crisp up nicely during the roasting process. Place the turkey in a medium sized roasting pan or a large oven safe skillet.
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the turkey breast, making sure to coat all sides thoroughly to ensure maximum flavor infusion as it cooks.
In a small saucepan over medium heat, combine the cranberries, orange juice, orange zest, and honey. Simmer the mixture for about 8 to 10 minutes until the cranberries begin to pop and the liquid thickens slightly into a glossy, syrupy consistency.
Pour the chicken broth into the bottom of the roasting pan to keep the meat moist and provide a base for the juices. Place the turkey in the oven and roast for about 45 minutes. At this point, the turkey should be starting to turn a light golden color.
Carefully spoon half of the cranberry orange mixture over the top of the turkey. Continue roasting for another 30 to 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Baste with the remaining glaze during the last 15 minutes of cooking for a thick finish.
Once the turkey is done, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15 minutes. This step is crucial because it allows the juices to redistribute, ensuring every slice is moist and tender for your guests.
