Brine the turkey

• Soak the turkey breast in a brine for 24 hours in the refrigerator.
• This step is what keeps the meat juicy.

Season the turkey

• Take the turkey out of the brine and pat it dry.
• Rub it all over with Creole seasoning and thyme.
• Coat with olive oil as a binder.

Bake the turkey

• Place the turkey in a baking dish and cover with aluminum foil.
• Bake at 165 °C for 90 minutes.

Make the cranberry glaze

• Combine the cranberries, water, orange juice, sugar, orange zest and ginger in a saucepan.
• Bring to a boil, then simmer for 15 minutes.
• Strain the glaze through a sieve.

Glaze and serve

• Brush the cranberry glaze over the roasted turkey breast.
• Slice and serve with the remaining glaze.