Step 1
Remove neck and giblets from turkey's body and neck cavities. Reserve for another use. Drain turkey of any juices; pat dry. Turn wings back to hold neck skin against back of turkey.
Step 2
In bowl mash together butter Patak's Mild Curry Paste minced garlic chilli cilantro and lime juice.
Step 3
Carefully work fingers under skin on breast of turkey. Place butter mixture under breast area.
Step 4
Stuff cavity with lemon wedges. Return legs to tucked position.
Step 5
Place turkey breast side up on flat rack in shallow roasting pan. Rub lightly with oil. Sprinkle with salt and pepper. Insert oven-safe meat thermometer in deepest part of thigh.
Step 6
Roast in preheated 450 degrees F (230 degrees C) oven for 30 minutes. Reduce heat to 325 degrees F (160 degrees C). Add whole garlic cloves sweet potatoes carrots onions and rosemary. Cook until internal temperature reaches 180 degrees F (82 degrees C) legs move easily when twisted and juices run clear about 2 to 2 1/2 hours.
Step 7
Remove turkey from oven; transfer to platter. Discard lemons. Let turkey stand covered with foil 15 minutes.
Step 8
To make gravy strain vegetables discarding rosemary. Reserve sweet potatoes carrots and onions in bowl; Cover to keep warm. Pour pan juices into measuring cup leaving brown bits in pan. Let fat rise to the top; remove 2 tbsp and place in roasting pan. Skim remaining fat and discard. Reserve remaining pan juices. (Should be about 2 1/2 cups.)
Step 9
Place pan on stove over low heat. Whisk in flour; cook until lightly browned and bubbly. Stir in reserved juices. Cook whisking and scraping up browned bits in pan until smooth and slightly thickened. Taste; adjust salt and pepper if desired. Transfer to gravy boat.
Step 9
Carve turkey as desired. Serve gravy and vegetables alongside.