In a medium bowl, combine butter, garlic, thyme, 2 teaspoons rosemary and zest from 1 orange. Season with salt and pepper. Mash with a fork to combine.

Center a rack in oven and preheat to 450 degrees F. Pat turkey dry. Season with salt and pepper. Spread herb butter under skin and rub remaining on the outside skin. Place turkey on a rack set in a roasting pan. Roast until skin is golden brown, 35 to 40 minutes.

Meanwhile, in a small saucepan, combine cranberries, honey, remaining 2 teaspoons rosemary, salt and pepper. Zest remaining orange and juice both oranges into saucepan. Bring cranberry mixture to a boil, then reduce to a simmer. Simmer until cranberries have popped and become soft, stirring occasionally, 5 minutes. Strain through a fine-mesh sieve placed over a bowl. Using a spatula, push the pulp through the sieve into the bowl, leaving skins and seeds behind. Set aside.

Reduce oven temperature to 350 degrees F. Add broth to roasting pan, then brush turkey with half of cranberry glaze. Continue to roast until internal temperature of thickest part of breast reads 165 degrees F, 60 to 90 minutes.

Transfer turkey breast to a cutting board and tent with foil. Rest for 30 minutes. Carefully pour pan juices into a fat separator or strainer, about 1 cup. Add remaining half of glaze back to saucepan along with pan juices. Bring to a boil, then reduce to a simmer, skimming fat if necessary. Combine cornstarch and 1 tablespoon water. Pour and whisk into gravy. Simmer until slightly thickened.

Slice turkey and transfer to a platter. Garnish with rosemary and thyme sprigs. Serve with gravy.

Source: Hannaford fresh Magazine, October November 2025