1 c. white wine
1/2 c. red wine vinegar
1/2 c. onions, thinly sliced
1 clove garlic, minced
1 bay leaf
1 1/2 tsp. mixed whole pickling spice
1/2 tsp. whole cloves
1/2 tsp. ground ginger
1/4 tsp. peppercorns
1/4 tsp. thyme
2 lb. turkey thighs, skin removed, meat pierced
1 tbsp. cornstarch
2 tbsp. raisins
1 tbsp. brown sugar
6 gingersnaps, crushed
Water, if needed

In a large self-closing bag, combine wine, vinegar, onion, garlic, bay leaf, pickling spice, cloves, ginger, peppercorns, thyme and turkey. Seal bag and refrigerate 2 to 3 days, turning bag occasionally. Remove turkey and strain marinade to measure 3 cups.

In 5-quart saucepan over medium heat, place turkey and 1 1/2 cups of marinade. Cover and refrigerate remaining marinade. Bring mixture to a boil; reduce heat, cover and simmer 30 to 40 minutes. Turn turkey and continue cooking 30 to 35 minutes or until meat thermometer inserted in thickest part of thigh registers 180 to 185 degrees. Remove turkey and keep warm.

In small bowl, combine remaining 1 1/2 cups marinade with cornstarch, raisins and brown sugar. Stir mixture into simmering pan juices. Increase heat to medium; cook and stir until mixture is slightly thickened. Stir in gingersnaps, cook until mixture is smooth. Add a little water if sauce is too thick. 2 large servings.