Latin Turkey Rub and Gravy

FOR TURKEY:
PREHEAT oven to 325° F; arrange oven rack to lowest position.

RINSE turkey and pat dry inside and out. Discard neck and giblets. Combine bouillon, coffee granules, chili powder, cayenne pepper and garlic powder in a medium bowl. Put the turkey on a rack in a roasting pan.

BRUSH the turkey with olive oil; rub entire turkey generously with rub including under the skin and in the cavity. Tie the legs together loosely to hold their shape and tuck the wing tips under.

ROAST the turkey for about 3 hours or until an instant-read thermometer inserted into the thickest part of thigh registers 165° to 170° F. About halfway through, when the breast is golden brown, cover the breast loosely with foil to prevent the skin from burning.

TRANSFER the turkey to a platter. Tent it loosely with foil; let rest for 30 minutes. Reserve the juices in the pan for gravy.

FOR GRAVY:
SCRAPE the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons.

HEAT the reserved 2 tablespoons fat in a heavy-duty, large saucepan over medium-high heat. Add flour; whisk for about 4 minutes or until golden. Add the degreased pan juices and water. Bring to a boil, whisking until smooth. Reduce heat to medium; cook, stirring occasionally, for about 4 minutes or until the gravy is reduced to the desired consistency. Season the gravy with any remaining rub or salt and pepper to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

SHORTCUT: To reduce overall cooking time, use whole turkey parts such as breasts or drumsticks. Cook according to package directions for that part.