Heat a medium sized pot over medium-high heat and add the cooking oil. Season the turkey thighs with salt and pepper. When the oil starts to gently smoke, add the turkey and sear until golden brown on both sides. Remove the turkey from the pot and set aside. Add the onions, garlic and ginger to the pot. Cook until the onions are translucent, about 5 minutes.

Add the coconut milk, curry paste, tomatoes and honey. Stir until the curry paste is fully incorporated.

Add the turkey thighs to the pot. If needed, add a little chicken stock until the thighs are covered approximately 3/4. Bring to a slow simmer, cover and cook until fork tender. This will take anywhere from 1 1/2 to 3 hours depending on how tough your bird is.

Remove the wild turkey thighs from the pot. Bring the curry broth back to a simmer and cook uncovered until it has slightly thickened. This will take 15 to 25 minutes. Season with salt, pepper, cilantro and scallions. Add a few squeezes of fresh lime juice to your liking.