Add apples, onions, garlic and whole herbs to the cast iron skillet or baking dish; Add olive oil and lemon juice and season everything with salt, pepper, dried theme;
In a bowl combine the rub ingredients: garlic, fresh herbs, paprika, mustard seeds, salt, pepper, olive oil and lemon juice;
Rub the paste on the entire breast from both sides and place it on top of the bed of onions and apples;
Add cranberries and one cup of chicken stock. You will be adding chicken stock as the turkey is cooking to ensure that there is enough liquid to baste the breast. You may use between 2-4 cups of chicken stock;
Preheat the oven to 450F degrees and roast turkey for 20 minutes;
Reduce the heat to 325F and roast for approximately another 1hr, or 1hr & 20 mins;
Baste the breast with the pan juices every 15-20 minutes;
Start checking the temperature the bird after it's baked in the oven for an hour
When the internal temperature reaches 150-155F baste it with the cider-honey glaze and cook for another 15-20 minutes, until the internal temperate reaches 165F;
Remove from the oven and let it rest for about 15 minutes before carving.