Ingredients

　　1 3/4 teaspoons salt

　　3/4 teaspoon ground black pepper

　　1/4 cup plus 2 tablespoons whipped butter, at room temperature

　　3/4 teaspoon paprika

　　1/2 teaspoon dried thyme

　　1/8 teaspoon cayenne pepper

　　2 1/2 cups chicken broth

　　3 tablespoons stone-ground whole-wheat flour

　　Preheat the oven to 325 degrees. Remove the giblets, rinse the turkey well inside and out, and pat dry. Trim off all visible fat. Rub the body and neck cavities with 3/4 teaspoon of the salt and the black pepper. Place on a rack in a roasting pan. In a small bowl, combine the butter, paprika, thyme, cayenne pepper, and the remaining 1 teaspoon salt. Rub the bird all over to coat with the mixture. Cover with aluminum foil. Roast for 2 hours and 15 minutes, remove the aluminum foil, and roast until the bird is crisp and golden brown and the meatiest part of the thigh has reached an internal temperature of 180 degrees, about 45 minutes more. Remove the turkey to a cutting board and let sit for 15 minutes before carving. Meanwhile, to make the gravy, pour the pan juices into a large measuring cup. Add enough broth to make 3 cups. Place the roasting pan on the stove top over medium-low heat and sprinkle the flour over the bottom of the pan. Stirring constantly, cook for 1 minute. While stirring, pour in the broth mixture and cook until thickened, about 3 minutes.

　　Sugar Busters! Quick & Easy Cookbook