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1
Mix first 5 ingredients in small bowl to blend.
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2
(Thyme butter can be made 3 days ahead.
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3
Cover and chill.
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4
Bring to room temperature before using.)
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5
Set rack in bottom third of oven and preheat to 350F.
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6
Rinse turkey inside and out; pat dry with paper towels.
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7
Discard any pieces of fat from cavities.
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8
Sprinkle main cavity of turkey with salt and pepper.
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9
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
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10
Spread 3 tablespoons thyme butter over breast meat under skin.
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11
If stuffing turkey, spoon stuffing into neck and main cavities.
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12
If not stuffing, place 6 thyme sprigs and 1/2 cup onions in main cavity.
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13
Tuck wing tips under; tie legs together to hold shape.
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14
Place turkey on rack set in large roasting pan.
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15
Rub 4 tablespoons thyme butter over outside of turkey.
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16
Cover turkey breast loosely with foil.
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17
Scatter 2 1/2 cups onions and reserved turkey parts in pan around turkey.
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18
Pour 2 cups broth into pan.
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19
Roast turkey 1 1/2 hours, lifting foil to baste with pan juices every 30 minutes.
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20
Add 1 1/2 cups broth to roasting pan.
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21
Roast turkey 30 minutes; baste with pan juices.
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22
Add 1 cup broth to pan.
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23
Remove foil.
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24
Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 175F, basting turkey with pan juices every 30 minutes and adding 1/2 cup broth to pan if juices evaporate, about 1 hour longer for unstuffed turkey and 1 hour 30 minutes longer for stuffed.
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25
Transfer turkey to platter.
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26
Brush turkey with remaining thyme butter.
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27
Tent turkey loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
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28
Discard neck, gizzard, and heart from roasting pan.
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29
Strain turkey pan juices into large measuring cup.
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30
Spoon fat from top of pan juices; discard fat.
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31
Melt butter in heavy large saucepan over medium heat.
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32
Add shallots; saute until tender, about 5 minutes.
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33
Add 1 tablespoon chopped thyme, ginger, and cayenne; stir 1 minute.
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34
Add broth; increase heat to high and boil until liquid is reduced to 3 cups, about 12 minutes.
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35
Add turkey pan juices, gingersnap cookies, and any accumulated juices from turkey platter to gravy base in saucepan.
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36
Boil until gravy is thick enough to coat spoon, whisking to dissolve gingersnaps, about 2 minutes.
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37
Mix in remaining 1 tablespoon chopped thyme.
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38
Season gravy to taste with salt and pepper.
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39
Serve turkey with gravy.
