Pat the turkey thighs dry and sprinkle with salt and pepper on both sides.
In a large oven proof skillet, melt the butter, or heat olive oil over medium-high heat until shimmering. Add turkey thighs skin side down and sear for about 5 minutes, until the turkey skin releases easily from the pan and is golden in color. Sear for another 5 minutes with the flesh side down. Turn off the heat.
Tuck the orange slices and herbs under the meal.
Put the whole skillet into the oven and roast for 20 minutes.
Sprinkle the fresh cranberries over the top of the meat and then continue roasting another 20-25 minutes, until a meat thermometer reads 165F when inserted into the thickest part of the meat (not on the bone) and the juices run clear.
Serve each thigh on individual plates with some of the oranges and cranberries.