1Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix Chili Powder Mix, Oregano, Garlic, Onion, Cumin, salt and Ground Chili de Arbol in small bowl. Place butter in separate small bowl; add 3 tablespoons of the seasoning mixture, stirring to mix well.
2Place turkey, breast-side up, in prepared pan. Gently loosen skin from meat and spread butter mixture evenly underneath of skin all over turkey. Place onion, garlic, cilantro and lime inside cavity of turkey. Brush skin over turkey breast with oil. Spread remaining seasoning mixture over entire surface of turkey. Add 2 cups of the stock to pan; cover loosely with heavy-duty foil.
3Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Transfer turkey to cutting board. Let stand 20 minutes
4Meanwhile for the gravy, transfer turkey drippings from roasting pan to large measuring cup. Skim fat from top; reserve. Add enough stock to measure 4 cups liquid. Heat 1/4 cup of the skimmed fat in large saucepan on medium heat. Sprinkle in flour; cook and stir 1 minute. Gradually whisk in stock mixture. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened. Season to taste, if desired. Carve turkey and serve with gravy.