Heat oven to 325°F.

Discard giblets and neck, or reserve for another use.

Rinse turkey inside and out with cold water; pat dry with paper towels.

Fasten neck skin to back of turkey with skewer.

Fold wings across back of turkey so tips are touching.

Place turkey, breast side up, in large roasting pan.

In medium microwavable bowl, stir together butter, mustard, rosemary, salt, pepper and beer.

Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring after 30 seconds, until well mixed.

Brush about one-third of mixture evenly over surface of turkey.

If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present); or tie legs together with kitchen string, then tie to tail if desired.

Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Roast uncovered 2 hours 30 minutes to 3 hours, brushing with additional beer mixture and pan juices every 30 minutes.

Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted.

Place tent of foil loosely over turkey to prevent excessive browning.

Place turkey on warm platter; cover with foil to keep warm.

Let stand 15 minutes for easiest carving.

Meanwhile, measure drippings and add enough water to make 2 cups.

In 2-quart saucepan, heat drippings to boiling.

In small bowl, mix cold water and flour until smooth.

Stir flour mixture into boiling drippings.

Cook 2 to 3 minutes, stirring constantly, until gravy is thickened and bubbly.