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Herb and Coffee Rub Roast Turkey with Red Wine Pan Gravy

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This is the turkey I've made for years. Classic herbs and butter, plus my Cuban Coffee Rub for warmth, depth, and a little Cuban personality. The red wine pan gravy comes together in the roasting pan while the turkey rests.
The quantities are approximates, use your best judgement depending on the size of the turkey.
Servings 8

Ingredients

Turkey

  • 1 whole Turkey, 10 - 12 pounds
  • 4 tbsp Cuban Coffee Rub 3 or 4 tbsp (to taste)
  • 4 tbsp butter, softened or olive oil combination
  • 1 package Fresh Herbs: thyme, oregano, sage typically available as a bundle at grocery store
  • 1 large onion
  • 1 head garlic peeled and left whole
  • 1 large carrot cut into chunks
  • 1 large lemon quartered

Red wine pan gravy

  • Pan drippings from the turkey
  • 1/2 cup dry red wine
  • 2 cups turkey or chicken stock low sodium
  • 2 tbsp cornstarch or arrowroot
  • 3 tbsp cold water
  • salt & pepper to taste
  • 2 springs fresh thyme optional

Instructions

  • Turkey
  • Dry the skin (optional, for crispier skin). Pat the turkey dry and let it sit uncovered in the fridge for 12 to 24 hours before cooking. The skin dries slightly, which means better browning.
  • Heat the oven to 425°F. Pat the turkey dry and set it on a rack in a roasting pan.
  • Season. Coat the outside with butter, olive oil, or both. Massage the Cuban Coffee Rub all over, including under the skin of the breast, then tuck fresh herbs over and under the skin.
  • Stuff the cavity. Fill it loosely with the onion, garlic, carrot, and lemon. These are for flavor only, not for eating.
  • Add thermometers. Insert two oven-safe thermometers, one in the thickest part of the breast and one in the innermost part of the thigh.
  • Roast hot. Roast at 425°F for 45 minutes to brown the skin.
  • Lower the heat. Reduce the oven to 325°F and keep roasting, basting occasionally, until the thickest part of the breast and the innermost part of the thigh both reach 165°F. A 10 to 12 pound turkey takes about 2½ to 3 hours total.
  • Rest. Move the turkey to a cutting board, tent loosely with foil, and let it rest 15 to 20 minutes before carving so the juices settle. Make the gravy now.
  • Red wine pan gravy
  • Save the drippings. Pour the pan drippings into a fat separator or measuring cup. Skim off most of the fat and keep the juices.
  • Deglaze with wine. Set the roasting pan over two burners on medium-high heat. Add the red wine and scrape up the browned bits with a wooden spoon. Simmer 2 to 3 minutes, until reduced by about half.
  • Add the stock. Add the stock, the saved juices, and the thyme. Bring to a simmer.
  • Thicken. Stir the cornstarch into the cold water until smooth. Whisk it into the simmering liquid and cook 1 to 2 minutes, until it thickens.
  • Season and serve. Season with salt and pepper. Strain into a gravy boat if you want it extra smooth.

Notes

Tips:
  • Bake stuffing separately. The USDA recommends baking stuffing in its own dish rather than inside the bird. It cooks more evenly and gets a crispy top.
  • Mix cornstarch with cold water first. Added straight to hot liquid, it clumps.
  • Gluten-free gravy: cornstarch keeps it gluten-free, as long as your stock is too.