In a large skillet, melt 1 tablespoon butter over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the cranberries, thyme and 1/2 cup almonds and cook for 2 minutes; transfer to a bowl.
In the same skillet, melt 1 tablespoon butter over medium heat. Add the turkey, season with salt and pepper and cook until browned, about 5 minutes. Using a slotted spoon, transfer to the onion m mixture. Stir in the breadcrumbs; let cool.
On a work surface, lay out a sheet of phyllo and brush with melted butter. Place another sheet on top and brush with m ore butter. Repeat with the remaining phyllo and more melted butter.
Mound the turkey mixture lengthwise onto the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then loosely roll up the strudel to enclose. Transfer, seam side down, to a parchment-paper-lined baking sheet. Brush with more butter and sprinkle with almonds. Bake until golden, about 30 minutes.