Preheat the oven to 325 degrees.

Place the turkey on a rack in a roasting pan.

In a small bowl combine the pepper, salt, garlic cloves, onion powder, thyme, and dry mustard.

Rub the spice mixture all over the turkey.

Pour the white wine and chicken broth in the bottom of the roasting pan.

Roast the turkey for 2-3 hours or until the internal temperature of the turkey is 165 degrees. After 1 hour of roasting combine the butter, white wine, garlic, and paprika and brush it over the turkey. Return the pan to the oven and continue cooking, basting with the pan juices every 30 minutes or so. If the pan becomes dry add more chicken broth.

When the turkey is finished remove to a cutting board and allow to rest for 10 minutes while you make the gravy.

To make the gravy pour the pan juices into a measuring cup. Add enough chicken broth to make it 2 cups. Pour into a medium saucepan along with the water and white wine.

Heat the gravy over medium heat for 5 minutes.

Remove 3 tablespoons of gravy from the pan and place in a small bowl. Whisk the flour in until smooth. Add the flour mixture into the gravy and whisk.

Bring the gravy to a boil and boil for 1 minute. Remove from heat and serve with turkey.

After turkey has been sitting for 10 minutes, slice the turkey and serve with gravy.