Make It
Step 1
Preheat oven to 325° F; arrange oven rack to lowest position.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer the turkey to a platter. Tent it loosely with foil; let rest for 30 minutes. Reserve the juices in the pan for gravy.
Step 6
Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons.
Step 7
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.
To reduce overall cooking time, use whole turkey parts such as breasts or drumsticks. Cook according to package directions for that part.
