Heat the oven to 400°F. Pat the thawed turkey dry without rinsing. Season all over with the salt, pepper, and thyme. Wash hands and clean surfaces after handling raw poultry.

Combine the cranberry sauce, orange juice, orange zest, honey, Dijon mustard, and garlic in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to medium-low and cook for 5–7 minutes, stirring, until glossy and thick enough to lightly coat a spoon. Mash large berries if needed. If too thick, stir in water 1 teaspoon at a time.

Before any glaze touches the turkey or its brush, transfer half to a clean covered serving bowl. Keep this portion separate for serving. Use the remaining half only for basting.

Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the tenderloins for 2–3 minutes on each broad side, about 5–6 minutes total. Transfer the skillet to the oven using oven mitts.

Roast for 10 minutes, then brush with the basting portion of glaze. Continue roasting for about 10–15 minutes more, checking from 15 minutes of total oven time. Check each tenderloin separately in its thickest center with an instant-read thermometer; both must reach 165°F. Thickness matters more than the clock. If the glaze darkens too quickly, loosely tent with foil.

Transfer the turkey to a clean board and rest for 10 minutes. Discard any leftover basting glaze. Warm the reserved, untouched serving glaze if necessary; slice the turkey across the grain and serve with that glaze. Divide the turkey and glaze among 4 servings.