Preheat the oven to 325º F.
Line a cutting board with paper towels. Carefully remove the turkey from the brine and place it on top of the covered cutting board. With more paper towels, pat the top of the turkey until dry. Rub the top of the turkey with the Rotisserie seasoning. If you're using salt and pepper, then simply sprinkle a bit of the salt and pepper over the breast.
Pour 2 cups of vegetable broth into the bottom of the sauté pan or Dutch oven. Line the bottom of the pan with sliced carrots, celery stalks, and the leek. Carefully place the breast on top of the vegetables, then tuck the fresh herbs into the around the breast.
Place the turkey in the oven, uncovered, for 45 minutes or until the thickest part of the breast has an internal temperature of 165º F. Remove from the oven and let the turkey rest for 5-10 minutes before slicing into it.
While the turkey roasts, make the cranberry balsamic glaze.