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1.
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Prepare the Giblet Broth a day ahead: Simmer the broth ingredients until the giblets are tender, about 1 hour, skimming off any foam.
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Strain broth and set aide; reserve giblets and neck.
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Shred the meat from the neck and mince the giblets; combine.
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Cover and refrigerate the broth and meats until ready to use.
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2.
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Preheat oven to 325F.
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Squeeze orange halves inside turkey body and neck cavities; sprinkle with paprika, salt, and pepper.
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Fill cavities loosely with stuffing, using about 3 cups for the neck and 8 cups for the body.
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Truss the turkey.
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Rub with softened butter and sprinkle with paprika, salt, and pepper.
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3.
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Place the turkey, breast-side up, on a rack in a roasting pan.
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Pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with foil.
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Place in the oven and roast for 1 1/2 hours.
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4.
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Remove the foil and roast the turkey for 2 1/2 hours more, basting with the pan juices every 30 minutes.
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5.
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Raise the oven temperature to 350F and cook for an additional 1 to 1 1/4 hours, or until a thermometer inserted into the thickest part of the thigh reads 180F.
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The temperature at the thickest part of the breast should be 160F.
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The juices should run clear when the thigh is pricked with a small knife.
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6.
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Prepare Giblet Gravy: Heat pan juices in roasting pan, scraping up all brown bits.
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Defat; pour into a measuring cup.
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7.
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Melt the butter in a saucepan over medium heat.
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Whisk in the flour and continue whisking for 2 to 3 minutes, or until mixture browns slightly.
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Slowly pour in 2 cups of the reserved pan juices, whisking constantly until smooth.
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Bring to a boil, reduce heat to medium-low and add remaining ingredients.
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Simmer for 10 minutes, stirring, until gravy has thickened.
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For a thinner gravy, add more broth.
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Adjust seasonings; heat before serving.
