1. Heat oven to 325 degrees. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Bake uncovered 1 hour.
2. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Bake 30 minutes; brush with remaining butter mixture. Bake about 1 hour longer or until thermometer reads 180 degrees and juice is no longer pink when center of thigh is cut.
3. Remove turkey from oven and let stand 15 minutes for easier carving.
4. Meanwhile, to make gravy, pour pan drippings into measuring cup; skim fat from drippings add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
My variation: use roaster bag (follow directions for bag, i.e. add flour and cut slits in bag) and brush butter mixture on the roast at beginning before closing the bag. At equal intervals, open bag and rebrush mixture on while checking temperature. When there's about 1 hour of baking time left, rebrush the bird with mixture and add quartered red potatoes and any vegetables you prefer, such as fresh green beans or cut up zucchini, into the bag.