Meanwhile, in a medium saucepan, melt 2 tablespoons of the reserved paprika butter in the 2 tablespoons of reserved fat. Stir in the flour and then whisk in the Rich Turkey Stock. Cook the gravy over moderately high heat, whisking frequently, until it is thickened and very smooth. Whisk in the pan juices and simmer the gravy over moderate heat, whisking from time to time, until no floury tastes remains, about 10 minutes. Remove from the heat and whisk in the remaining 2 teaspoons of thyme and the remaining 4 tablespoons of reserved paprika butter. Season with salt and pepper. Carve the turkey and serve with the gravy and the Pumpkin Seed Bread Salad.