-
1
Preheat the oven to 450.
-
2
In a bowl, combine the cocoa, chile powder, cinnamon, sugar, 1 teaspoon salt and 1/4 teaspoon pepper.
-
3
Stir in the oil and vinegar.
-
4
Rub half of the paste all over the turkey; spoon the remaining paste into the cavity.
-
5
Set the turkey on a rack in a large roasting pan and cook for 5 minutes.
-
6
Baste the turkey with some of the melted butter and add 3 to 4 tablespoons of the turkey stock to the pan.
-
7
Lower the oven temperature to 350 and roast the turkey for 1 1/2 hours.
-
8
Lower the oven temperature to 250 and add a little more stock to the pan.
-
9
Baste the turkey with the butter and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 170.
-
10
Transfer the turkey to a cutting board, cover loosely with foil and let rest for at least 30 minutes.
-
11
Pour the pan juices into a saucepan and skim off the fat.
-
12
Set the roasting pan on a burner over moderately high heat.
-
13
Add the remaining stock and bring to a boil, scraping up any browned bits.
-
14
Strain the stock into the saucepan and bring to a boil.
-
15
Spoon the paste from the turkey cavity into the stock.
-
16
Boil the stock until reduced to about 1 1/2 cups, about 10 minutes.
-
17
Whisk in the flour mixture and simmer over moderate heat until thickened.
-
18
Season the gravy with salt and pepper.
-
19
Carve the turkey and serve hot or at room temperature with the gravy.
