Preheat the oven to 350 degrees F. Place the turkey in a roasting pan, skin side up. Combine the butter, sage, pepper, salt and paprika in a small bowl; brush all over the turkey. Roast the turkey 80 to 90 minutes, or until the centre of the roast reaches 170 degrees F on an instant read meat thermometer. Set the turkey on a plate; cover with foil and rest 10 minutes. Set the roasting pan on the stovetop over medium-high heat. Add the wine and simmer and reduce it by half. Add the stock/flour mixture, bring to a simmer, and simmer until a thickened gravy forms. Slice the turkey and arrange on a platter. Serve the gravy in a sauceboat alongside.