Combine cranberry sauce, soy sauce, honey, lime peel, lime juice and ginger in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer, stirring frequently, about 10 minutes or until thickened and mixture is reduced to 1½ cups. Transfer to bowl; let cool completely, about 20 minutes.
Reserve ½ cup cranberry mixture for basting turkey; refrigerate until ready to use. Place remaining cranberry mixture in large resealable food storage bag.
Remove outer plastic netting and packaging from turkey. Leave inner string netting on turkey. Drain juices; pat dry with paper towels. Place roast in bag with cranberry mixture. Seal bag and turn to coat. Refrigerate 1½ hours.
Preheat oven to 325°F. Line 9-inch square baking pan with foil.
Remove turkey from bag, discarding marinade. Place skin side up, in prepared pan. (Do not add water to pan.)
Bake about 1¾ hours or until instant-read thermometer inserted into center of turkey breast registers 165°F. Leave oven on.
Meanwhile, let reserved cranberry mixture stand at room temperature to soften until ready to glaze.
Carefully remove inner string netting from turkey using tongs and kitchen scissors. Brush reserved cranberry mixture over turkey.
Bake 15 to 30 minutes or until glaze is shiny and caramelized. Let stand 10 minutes before slicing. Garnish with green onions.
Pro Tip: To char green onions, trim root ends and brush lightly wit olive oil. Cook green onions over medium-high heat in large skillet, turning occasionally, until lightly charred.
