Place the turkey breast in a large, zip-top bag. Pour the buttermilk over the turkey and tightly seal the bag. Place on a large plate and refrigerate for at least 8 hours, or overnight.

Preheat oven to 350 degrees. Remove the turkey from the buttermilk and pat dry with paper towels. Place on a rack in a roasting pan. Brush with olive oil and sprinkle with salt and pepper.

Cover with foil and bake for 1 hour.

Meanwhile, combine the cranberry sauce, red pepper jelly, chipotles in adobo and garlic in a blender. Puree until smooth. Reserve 1 cup of the glaze.

Remove the turkey from the oven and brush with some of the remaining glaze. Return to the oven, uncovered, for 30-60 minutes, until internal temperature reaches 170 degrees.

Preheat broiler. When turkey is done, remove from oven and cut off netting (if you have left it on). Brush the turkey with more glaze, then place it under the broiler for 2-3 minutes, until glaze is bubbly and caramelized. Let stand 10 minutes before slicing and serving.

Stir apple cider vinegar into the reserved 1 cup of glaze and serve alongside the turkey.