To make the cranberry glaze, combine cranberries, honey (or maple syrup) and apple cider vinegar in a small saucepan. Bring to a boil over high heat, then turn the heat down to medium and simmer for about 5 minutes, until the cranberries pop and become very soft, and the liquids start to thicken.
Remove the mix from the stove and pour into a sieve placed over a bowl.
Using a spatula, push the pulp of the mix through the sieve and into the bowl, leaving skins and seeds behind. Set aside.
Now prepare the turkey breast. If the turkey breast has a bone, using a boning knife carefully remove the bone and discard it. Place the turkey breast into a baking dish. Prepare the spices.
Evenly rub the spices and salt all over the turkey breast. Pour the chicken broth into the baking dish. Put one small piece of butter on each of the walls of the baking dish.
Spread half the glaze over the top and sides of the turkey breast.
If using BBQ thermometer, insert the probe into the thickest part of the breast.
Place the baking dish on the middle rack of the oven and bake at 375F for 30 minutes. After 30 minutes, carefully remove the baking dish from the oven, and spread the rest of the cranberry glaze over the meat. Cook for about 15 minutes more, or until the meat is fully done (internal temperature at the thickest part should read at least 155F). If you want the glaze to be softer and less caramelized, cover with foil during the last 15 minutes of cooking.
Transfer the chicken to a cutting board or platter and let it rest 5 to 10 minutes. Carve and serve with your favorite side dish or steamed vegetables.
Save the juices from the baking dish, they are delicious. Use them to make gravy or use them as a dipping sauce for turkey meat or side vegetables.