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