Name: Piri-piri Turkey Poutine
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 (or red wine vinegar); 3 tbsp lemon juice (or lime juice); 3 tbsp sweet paprika (or hot paprika); 3 tbsp espelette pepper (or Korean gochugaru); 1 tbsp salt; fresh herbs (cilantro, parsley, oregano, basil, to taste); 4 cups fries; 1 cup cheese curds; 1 ½ cups leftover piri-piri sauce; 1 cup leftover piri-piri turkey (shredded)

Remove neck and giblets from cavity of turkey before cooking.

Combine all ingredients for the piri-piri marinade in the jar of 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 turkey and marinade in a large roasting pan, breast side down and cook at 300°F for 1.5 hours.

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

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

Save gravy from cooking pan for the poutine.