Pat the turkey thighs dry with paper towel, and lightly sprinkle them with salt and pepper on both sides. Preheat the oven to 400F.
In a large cast iron skillet, melt the ghee over medium-high heat. When the fat is shimmering, add the turkey thighs skin side down. Sear for 5+ minutes or 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.
Carefully arrange the orange slices and herbs by tucking them under the seared meat. Use tongs because the meat is hot.
Put the whole cast iron skillet into the oven, and roast the turkey thighs for 45+ minutes or until a meat thermometer reads 165F when inserted into the thickest part of the meat (not on the bone) or until the juices run clear. You may need more or slightly less time depending on the size of the turkey thighs, so watch accordingly.
After 20 minutes goes by, sprinkle the fresh cranberries over the top of the meat and continue roasting.