Preheat oven to 375°F (190°C) and lightly grease a roasting pan.

Rub turkey breast with olive oil, salt, pepper, garlic powder, and dried thyme, coating evenly.

Place turkey breast in the roasting pan breast-side up.

Roast until internal temperature reaches 160°F (71°C), about 60–75 minutes, depending on size.

While turkey roasts, combine cranberries, orange juice, honey, orange zest, balsamic vinegar, and chicken broth in a saucepan over medium heat.

Cook the cranberry orange mixture, stirring occasionally, until cranberries burst and the sauce begins to thicken, about 10–12 minutes.

If using brown sugar, stir it in to enhance sweetness and depth.

Reduce heat and simmer until the sauce becomes syrupy and glossy.

Remove from heat and whisk in butter until fully incorporated for a silky finish.

Once turkey is done, remove from oven and let rest 10 minutes before slicing.

Brush generous amounts of the cranberry orange glaze over each slice before serving.

Serve additional sauce on the side for dipping or drizzling.