Name: Piri-piri turkey Enchiladas
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Ingredients: 1 whole turkey (about 7 kg, fresh or thawed); 2 peppers; 1 onion; 1 cup olive oil; 6 cloves garlic; ½ cup sherry (or Xeres wine); 3 tbsp sherry vinegar (red wine vinegar); 3 tbsp lemon juice (or lime juice); 3 tbsp sweet paprika (or hot paprika); 3 tsp espelette pepper (or Korean gochugaru); 1 tbsp salt; Fresh herbs (cilantro, parsley, oregano, basil, as desired); 4 wraps (or tortillas); 1 cup leftover Canadian turkey (shredded); ½ cup mozzarella cheese (grated); 1 cup leftover piri-piri sauce; fresh cilantro (for garnish)

Remove neck and giblets from cavity of turkey.

Combine all ingredients for the piri-piri marinade in your blender and blend until smooth.

Marinate the turkey for 24 hours in refrigerator in this marinade (pour it into the cavity and massage it onto all surfaces) – turn as needed after 12 hours or use a very large freezer bag.

Place the turkey and marinade in a large roasting pan, breast side down and cook at 300°F for 1.5 hours.

Turn the turkey breast side up and continue cooking for about 2 more hours.

The turkey is ready when meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 170°F.

Save gravy from cooking pan for the enchiladas.