Preheat the oven to 375°F (190°C). Using paper towels, pat the turkey breast completely dry on all sides.

Coat the turkey breast all over with olive oil, then sprinkle generously with salt and black pepper, rubbing the seasonings into the skin and meat.

Arrange the turkey breast skin-side up in a roasting pan or other oven-safe baking dish.

In a small saucepan, stir together the cranberries, orange juice, brown sugar, honey, orange zest, grated ginger (if using), and cinnamon (if using). Set over medium heat and bring to a gentle simmer, stirring occasionally. Cook until the cranberries pop and the glaze thickens a bit, about 8 to 10 minutes.

Spoon or pour roughly half of the warmed cranberry orange glaze over the turkey breast.

Roast for 45 minutes, then baste the turkey with the pan juices and glaze. Keep roasting, basting every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 160 to 165°F (71 to 74°C). Total roasting time will be about 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the breast.

When the turkey is done, take it out of the oven and move it to a cutting board. Loosely cover with aluminum foil and allow it to rest for 10 to 15 minutes before slicing so the juices redistribute and the meat stays moist.

While the turkey rests, gently reheat the leftover glaze in the saucepan over low heat. Slice the rested turkey breast against the grain and serve with the warm extra cranberry orange glaze.