Preheat your oven to 350°F (175°C). Line a small roasting pan or baking dish with foil for easier cleanup and place a rack inside if you have one.

Place the boneless skin-on turkey breast on the rack (or directly in the pan if you don’t have a rack). Pat it dry again with paper towels to help the skin roast nicely.

In a small bowl, combine the olive oil, salt, black pepper, garlic powder, and dried thyme. Stir until you have a loose paste.

Rub the olive oil and seasoning mixture all over the turkey breast, making sure to coat the top, sides, and any exposed meat evenly.

Roast the seasoned turkey breast in the preheated oven for 35 minutes, uncovered.

While the turkey roasts, prepare the cranberry orange glaze. In a small saucepan, add the cranberry sauce, orange juice, orange zest, honey, Dijon mustard, and ground cinnamon.

Place the saucepan over medium heat and cook, stirring often, until the mixture is smooth and gently bubbling, about 3 to 5 minutes.

In a separate small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps.

Slowly pour the cornstarch mixture into the bubbling cranberry orange mixture while stirring constantly. Continue to cook for 1 to 2 minutes, until the glaze thickens slightly and looks glossy.

Remove the saucepan from the heat and stir in the unsalted butter until it melts into the glaze. Set the glaze aside to cool slightly; it will thicken a bit more as it stands.

After the turkey has roasted for 35 minutes, carefully remove the pan from the oven. Spoon or brush a generous layer of the cranberry orange glaze over the top and sides of the turkey breast.

Return the glazed turkey breast to the oven and continue roasting for another 25 to 35 minutes, basting once more with glaze halfway through, until the internal temperature reaches 165°F (74°C) in the thickest part.

Once cooked, remove the turkey breast from the oven and tent it loosely with foil. Let it rest for 10 to 15 minutes so the juices can settle.

After resting, slice the turkey breast across the grain into even slices. Serve warm with extra cranberry orange glaze spooned over the top or on the side.