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1
Preheat the oven to 350.
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2
In a food processor, combine the jalapenos, garlic, paprika, butter and 1 tablespoon of kosher salt and pulse until smooth.
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3
Season with salt and pepper.
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4
Transfer 1/4 cup of the jalapeno butter to a small bowl and stir in the flour; reserve.
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5
Beginning at the neck end, gently separate the turkey skin from the breast and legs using your fingers.
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6
Season the turkey cavity with salt.
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7
Rub half of the jalapeno butter from the food processor under the skin, spreading it over the breast and thighs.
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8
Set the turkey on a rack in a large roasting pan and scatter the carrot and onion in the pan; add 1 1/2 cups of water.
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9
Rub the remaining jalapeno butter from the food processor all over the outside of the turkey.
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10
Roast on the bottom rack of the oven for 3 1/2 to 4 hours, adding 1 1/2 cups of water to the roasting pan and tenting the turkey with foil halfway through roasting.
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11
The turkey is done when an instant-read thermometer inserted deep in the thigh registers 170.
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12
Uncover the turkey and transfer to a carving board; let rest for 30 minutes.
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13
Meanwhile, strain the pan juices into a large measuring cup; discard the solids.
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14
Spoon off the fat and discard it.
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15
(You should have about 2 cups of defatted pan juices.)
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16
In a large saucepan, boil the turkey stock until it is reduced to 3 cups, about 15 minutes.
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17
Set the roasting pan over 2 burners on high heat; add the reduced stock and scrape up any browned bits stuck to the bottom and sides of the pan.
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18
Strain the stock into the saucepan.
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19
Add the pan juices and bring to a simmer.
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20
Whisk in the reserved jalapeno butter with flour and simmer over moderate heat, whisking constantly.
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21
Cook until thickened, about 4 minutes.
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22
Season with salt.
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23
Carve the turkey and serve, passing the gravy at the table.
