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1
In a small saucepan, combine 2/3 cup of the olive oil with 1 tablespoon of the curry powder and when the oil shimmers, cook over moderately low heat for 3 minutes.
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2
Transfer to a bowl and let cool.
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3
Using a turkey injector, inject the bird, with the curry oil as follows: 2 tablespoons into each thigh, 1 tablespoon into each drumstick and 2 1/2 tablespoons into each breast.
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4
Let the turkey stand at room temperature for 2 hours.
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5
Alternatively, refrigerate the bird overnight and bring to room temperature before roasting.
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6
Preheat the oven to 350.
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7
Set the turkey in a roasting pan.
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8
In a medium saucepan, melt 12 tablespoons of the butter.
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9
Add 2 tablespoons of the curry powder, 1 tablespoon of salt and the remaining 2 tablespoons of olive oil.
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10
Brush some of the mixture on the turkey.
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11
Roast the turkey for 2 hours, basting every 30 minutes with the curry butter and turning the roasting pan for even browning.
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12
Increase the oven temperature to 400 and roast for 30 minutes longer, or until the skin is golden brown and an instant-read thermometer inserted in an inner thigh registers 170.
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13
If the turkey browns too quickly, cover it loosely with foil.
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14
Transfer the turkey to a carving board and let rest for at least 30 minutes or for up to 1 hour.
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15
Pour the pan juices into a bowl; skim off the fat.
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16
Place the roasting pan over 2 burners.
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17
Add the wine and shallots and cook over moderate heat, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated, about 8 minutes.
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18
Add the reserved pan juices and the Rich Turkey Stockand bring to a simmer.
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19
Meanwhile, in a medium saucepan, melt the remaining 3 tablespoons of butter.
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20
Add the remaining 1 tablespoon of curry powder; cook over moderately low heat, stirring, for 3 minutes.
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21
Stir in the flour, then gradually whisk in the stock mixture; bring to a simmer.
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22
Cook over moderately low heat, whisking, until the gravy is thickened, 5 minutes.
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23
Stir in the lime juice.
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24
Season with salt.
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25
Strain the gravy, transfer to a warmed gravy boat and add the cilantro.
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26
Carve the turkey and serve with the gravy.
