1 (12 lb.) turkey
Oil
Salt
Pepper
4 c. chicken broth
3 tbsp. flour

Before roasting, remove giblets, neck, and fat from turkey body and neck cavities. Wash with cold water. Heat oven to 325 degrees. Dry turkey inside and out with paper towels. Sprinkle cavities with salt and pepper. Tie or clamp legs together. Twist wings under back and rub skin with oil, salt, pepper, and paprika.

Place turkey, breast side up, on rack in shallow roasting pan. Pour 1 cup chicken broth in pan. Cover with foil loosely. Baste every 30 minutes. Cook 3 1/2 hours, uncovered, until brown.

Gravy: Pour off all but 3 tablespoons of drippings from pan. Add 3 tablespoons flour; stir over medium low heat. Add 3 cups chicken broth until well thickened. Add salt and pepper.