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1
Preheat the oven to 350.
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2
In a medium bowl, blend the butter with the sweet and hot Hungarian paprikas and 1 tablespoon of the chopped thyme leaves.
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3
Season the paprika butter with salt and pepper.
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4
Refrigerate 6 tablespoons of the paprika butter for making the gravy.
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5
Using your fingers, carefully loosen the turkey breast skin.
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6
Spread 4 tablespoons of the remaining paprika butter under the skin, then rub it evenly over the breast.
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7
Rub 2 more tablespoons of the paprika butter all over the outside of the turkey.
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8
Set the turkey in a large roasting pan and roast in the lower third of the oven for 45 minutes.
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9
Add 2 cups of the water and the bay leaves to the pan and roast the turkey for 1 hour longer.
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10
Add the white wine and the remaining 1 cup of water.
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11
Continue roasting the bird for 1 hour and 15 minutes, then loosely cover the breast with foil.
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12
Roast the turkey for 1 hour longer, or until an instant-read thermometer inserted into an inner thigh registers 165.
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13
Transfer the turkey to a carving board, cover loosely with aluminum foil and let it rest for 20 minutes.
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14
Pour the pan juices into a large measuring cup.
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15
Skim off the fat, reserving 2 tablespoons.
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16
Meanwhile, in a medium saucepan, melt 2 tablespoons of the reserved paprika butter in the 2 tablespoons of reserved fat.
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17
Stir in the flour and then whisk in the Rich Turkey Stock.
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18
Cook the gravy over moderately high heat, whisking frequently, until it is thickened and very smooth.
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19
Whisk in the pan juices and simmer the gravy over moderate heat, whisking from time to time, until no floury tastes remains, about 10 minutes.
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20
Remove from the heat and whisk in the remaining 2 teaspoons of thyme and the remaining 4 tablespoons of reserved paprika butter.
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21
Season with salt and pepper.
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22
Carve the turkey and serve with the gravy and the Pumpkin Seed Bread Salad.
