Place the cranberries, honey, a pinch of salt and pepper, a splash of olive oil and the cider in a small pan on a medium heat, and cook for around 5 minutes, or until the berries have softened. Leave to cool slightly, then blitz in a food processor (or mash up) with the garlic to make a thick paste. Loosen with a small splash of olive oil, if needed.
Spoon two-thirds onto the turkey, then use clean hands to spread it all over, making sure you get into all the nooks and crannies. Reserve the rest to baste the bird with during cooking. Sprinkle over the thyme, then stuff the cavity with the orange and lemon halves.
Place the turkey on top of the tray of veg, cover with tin foil, then put it in the oven and immediately turn the temperature down to 180°C/350°F/gas 4.