Latin Turkey Rub and Gravy

Latin Turkey Rub and Gravy
Makes:
12 to 14 servings
Prep Time:
25
minutes
Total Time:
243
minutes
Dairy Free
Coffee, chili powder and cayenne pepper add spice to this turkey rub with gravy. It's a Latin-inspired roast turkey that's perfect for holiday entertaining.

In this recipe:



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Ingredients:

  • TURKEY
  • 1 (12-14 pounds) turkey
  • 1/2 cup MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 cup NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 2 tablespoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil
  • GRAVY
  • 1/3 cup all-purpose flour
  • 3 1/2 cups water

Directions:

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.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 360
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 185mg (61% of DV)
  • Sodium: 2110mg (88% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 0.5g (3% of DV)
  • Sugars: 0g
  • Protein: 51g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Latin Turkey Rub and Gravy

Ingredients

  • TURKEY
  • 1 (12-14 pounds) turkey
  • 1/2 cup MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 cup NESCAFÉ CLÁSICO Pure Instant Coffee Granules
  • 2 tablespoons chili powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil
  • GRAVY
  • 1/3 cup all-purpose flour
  • 3 1/2 cups water

 

Directions

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.

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