1 10-12 pound turkey -- rinsed & patted dry
Preheat oven to 450 degrees F. In a bowl, combine cocoa, chile powder, cinnamon, sugar 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the oil and vinegar; rub half of the paste all over the turkey; spoon remaining paste into the cavity. Set turkey on a rack in a large roasting pan; roast 5 minutes. Baste turkey with some of the melted butter; add about 1/4 cup turkey stock to the pan.
Reduce oven temperature to 350 degrees; roast 1-1/2 hsours.
Reduce oven temperature to 250 degrees; add more stock to the pan and baste with more melted butter and roast about 1-1/2 hours longer, or untiil meat thermometer registers 170 degrees. Transfer turkey to cutting board; let rest at least 30 minutes.
Pour pan juices into a saucepan; skim off fat. Set roasting pan on 2 burners over medium-high heat; add remaining stock and bring to boil, scraping up browned bits. Strain stock into the saucepan; bring to boil. Spoon paste from turkey cavity into the stock; boil until reduced to about 1-1/2 cups, about 10 minutes. Mix flour and water; whisk into gravy and simmer over medium heat until thickened. Season with salt and pepper. Serve with carved turkey.