Heat oven to 350°. In a small bowl mix the pressed garlic, thyme, paprika, olive oil, salt and pepper. As best you can, rub underneath the skin of the turkey without having to take off the netting. Massage the cranberry sauce over top of the skin through the netting. Make sure not to glob it on or it will all come off with the netting.
Place into a baking dish and roast for 60 - 75 minutes. Cook until internal temperature is 165°. Cover with tin foil on counter to let rest for 30 minutes. If serving hot, carefully remove the netting, otherwise let cool before you peel it off gently.