Place turkey, skin side up, in a shallow roasting pan and insert ovenproof thermometer in the thickest part of the turkey making sure it does not touch the bone.
Roast 2 to 2 1/2 hours.
While turkey is roasting, mix butter, wine, thyme, salt, paprika, and garlic. After turkey has roasted 1 hour, brush with half of the butter mixture. Roast for 30 more minutes and then brush with remaining butter mixture. Roast for 1 hour longer or until thermometer reads 170º and turkey is no longer pink when you cut into center.
When turkey is done, place on platter and cover with foil to keep warm Let rest about 15 so that juices can redistribute.
To make gravy: While turkey is resting, pour pan drippings into measuring cup and skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1 quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.