Position a single oven rack in the bottom of the oven and preheat to 350° F. Pat the turkey dry thoroughly, then season inside and out with salt and pepper, rubbing it onto the skin. Tie the legs together with kitchen twine. Put the turkey in a large roasting pan with a rack and tuck the wings under the body. Roast for 2 hours.
Meanwhile, combine the cranberry juice, cranberries, butter, sugar, thyme and ginger in a medium saucepan over medium-high heat. Bring to a boil and cook until reduced by half, about 15 minutes. Strain the glaze, discarding the solids.
After the turkey has cooked 2 hours, baste with the glaze and continue to roast, basting every 15 minutes, until the skin is a deep amber and a meat thermometer inserted in the thigh registers 165° F, about 1 hour more. Transfer to a cutting board to rest for 15 minutes before carving.