Preheat oven to 350 degrees F.
Place spinach in a medium bowl and pour boiling water over the spinach and allow to sit for one minute. Drain and cool under cold running water. Squeeze small handfuls of spinach to remove excess liquid. Chop and place in a back in the bowl. Stir in the cranberries, pistachios, panko bread crumbs, almond flour and thyme. Season with a dash of salt and pepper.
Place turkey breast on a sheet of parchment paper.
Slice the turkey breast in half lengthways, without cutting all the way through. Open so that the breast is flat.
With a spoon, spread stuffing over one cut-side of the breast. Fold the other side of the turkey breast over stuffing to enclose. Tie kitchen string around turkey to secure and prevent stuffing from falling out.
Brush the surface of the turkey breast with olive oil.
Meanwhile, prepare the orange honey glaze by combining all of the ingredients in a small saucepan and bring to a simmer over medium heat. Allow it to simmer for 10 minutes. Divide the glaze mixture into two separate bowls, reserving one bowl to use as a sauce after the turkey is cooked.
Using mixture from one bowl, brush glaze evenly over turkey breast and top with thyme sprigs.
Transfer the turkey breast on parchment paper to a roasting pan. Roast for 50 minutes. Brush with additional glaze and cooking juices.
Roast for an additional 20 minutes and brush with more glaze. Roast for an additional 10-20 minutes or until the internal temperature reaches 165 degrees F.
Serve turkey sliced with reserved orange honey glaze.