- 2/3 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup Madras curry powder
- One 15-pound fresh turkey
- 15 tablespoons unsalted butter
- Kosher salt
- 2 cups fruity white wine, such as Vouvray
- 3 large shallots, minced
- 5 cups Rich Turkey Stock
- 1/2 cup all-purpose flour
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
How to make this recipe
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. Transfer to a bowl and let cool.
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. Let the turkey stand at room temperature for 2 hours. Alternatively, refrigerate the bird overnight and bring to room temperature before roasting.
Preheat the oven to 350°. Set the turkey in a roasting pan. In a medium saucepan, melt 12 tablespoons of the butter. Add 2 tablespoons of the curry powder, 1 tablespoon of salt and the remaining 2 tablespoons of olive oil. Brush some of the mixture on the turkey.
Roast the turkey for 2 hours, basting every 30 minutes with the curry butter and turning the roasting pan for even browning. 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°. If the turkey browns too quickly, cover it loosely with foil. Transfer the turkey to a carving board and let rest for at least 30 minutes or for up to 1 hour.
Pour the pan juices into a bowl; skim off the fat. Place the roasting pan over 2 burners. 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. Add the reserved pan juices and the Rich Turkey Stockand bring to a simmer.
Meanwhile, in a medium saucepan, melt the remaining 3 tablespoons of butter. Add the remaining 1 tablespoon of curry powder; cook over moderately low heat, stirring, for 3 minutes. Stir in the flour, then gradually whisk in the stock mixture; bring to a simmer. Cook over moderately low heat, whisking, until the gravy is thickened, 5 minutes. Stir in the lime juice. Season with salt. Strain the gravy, transfer to a warmed gravy boat and add the cilantro. Carve the turkey and serve with the gravy.