Using tongs, remove turkey parts from pan and discard. Pour the broth mixture into sieve set over large bowl. Press on the solids to release liquid. Spoon fat from pan juices. Add enough broth to juices to measure 6 cups. Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add the flour and stir about 1 minute. The mixture will be very thick. Gradually add the 6 cups broth mixture, whisking until smooth. Lower the heat to low. Simmer until the volume is reduced to 4 1/2 cups, about 20 minutes. Season to taste with cayenne, salt and pepper. Serve turkey with gravy.
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