Name: Molasses-Brined Turkey with Gingersnap Gravy
Yield: Makes 12 to 14 Servings
Ingredients: 5 cups low-salt chicken broth; 2 medium carrots, chopped; 2 large celery stalks, chopped; 1 onion, halved; 2 small bay leaves; Neck, heart, and gizzard reserved from 18- to 20-pound turkey; 1 18- to 20-pound turkey; 7 quarts water; 2 cups coarse salt (about 9 ounces); 1 cup (packed) dark brown sugar; 1 cup mild-flavored (light) molasses; 2 bunches fresh thyme; 2 quarts ice cubes; 2 large onions, halved; 1 head of garlic, halved horizontally; 3 tablespoons olive oil; 1 tablespoon ground black pepper; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh sage; 4 cups (about) low-salt chicken broth; 1 cup finely chopped onion; 1 tablespoon chopped fresh thyme; 20 gingersnap cookies, coarsely crumbled (about 1 3/4 cups); 3 to 4 tablespoons apple cider vinegar; 1 teaspoon Worcestershire sauce; 1/4 cup whipping cream (optional)

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