Preheat oven to 375°F. Pat turkey breast dry with paper towels, rub with olive oil, salt, and pepper. Place in roasting pan breast side up. Make cranberry orange glaze by combining cranberries, orange juice, brown sugar, orange zest, and salt in saucepan. Simmer over medium heat, then reduce to low. Cook 10-15 minutes until cranberries burst and mixture thickens. Mash with fork. Set aside. Tuck rosemary and thyme around turkey in pan. Roast uncovered for 1 hour. Remove from oven and brush with about 1/3 of glaze. Return to oven and roast 30-45 minutes more, basting every 20 minutes, until internal temperature reaches 160°F. Transfer turkey to cutting board and tent with foil. Rest 15 minutes (temperature will rise to 165°F). Discard herbs. Slice against grain into 1/2-inch slices. Arrange on platter and drizzle with remaining glaze and pan juices. Serve immediately.