| • | Preheat the oven to 325 degree F.
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| • | Place the turkey, skin side up, on the rack in a big shallow roasting pan.
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| • | Insert the ovenproof meat thermometer so tip is in the thickest part of the meat and does not touch bone.
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| • | Roast uncovered for about 1 hour.
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| • | Mix butter, wine, thyme, paprika salt and garlic.
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| • | Now brush the turkey with half of the butter mixture.
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| • | Now roast for about 30 minutes.
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| • | Again Brush with the remaining butter mixture.
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| • | Roast for about 1 hour longer or till thermometer reads 180 degrees F and juice of the turkey is no longer pink when midpoint is cut.
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| • | Remove turkey from the oven and let stand for about15 minutes for easier carving.
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| • | Pour pan drippings into the measuring cup and skim fat from drippings.
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| • | Add sufficient water to drippings to measure 2 cups.
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| • | Heat drippings in 1-quart saucepan and bring it to a boil.
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| • | Mix 2 tbsp cold water and cornstarch, stir into drippings.
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| • | Boil and stir for about1 minute.
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| • | Serve it with turkey. |
