Name: Thyme-Roasted Turkey with Gingersnap Crust
Yield: 10 Servings
Ingredients: 1/2 cup (1 stick) butter, room temperature; 1/4 cup chopped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 1 15- to 16-pound turkey;neck, gizzard and heart reserved; 6 fresh thyme sprigs (optional); 2 1/2 to 3 cups coarsely chopped onions; 5 cups (about) canned low-salt chicken broth; 3 tablespoons butter; 5 large shallots, chopped; 2 tablespoons chopped fresh thyme; 3/4 teaspoon ground ginger; 1/8 teaspoon cayenne pepper; 4 1/2 cups canned low-salt chicken broth; 9 gingersnap cookies, crumbled (3/4 cup; 2 ounces)

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