Add the flour to the oven bag. Close and shake the bag to distribute the flour. Place the bag in a 13 x 9 x 2-inch baking pan. Add the stock, sage, rosemary and thyme to the bag. Squeeze the bag to blend in the flour.

Rinse the turkey with cold water and pat dry with a paper towel. Sprinkle the turkey evenly with the paprika, if desired. Add the turkey to the bag. Close the bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the bag. Insert a meat thermometer through a slit in the bag into the thickest part of the meat, making sure the thermometer is not touching the bone.

Roast the turkey at 350 degrees F. for 1 3/4 to 2 hours. Begin checking for doneness after 1 1/2 hours of roasting time. Let the turkey stand for 10 minutes before slicing.

Remove the turkey from the bag. Pour the turkey liquid from the bag into a large cup. Skim off the fat.

Heat the turkey liquid and gravy in a 2-quart saucepan over medium heat until it's hot. Serve with the turkey.

Helper: The internal temperature of the turkey should reach 170 degrees F.