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piri piri turkey poutine

Piri-piri Turkey Poutine

Manon Lapierre / @lapetitebette
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8
Calories 842 kcal

Ingredients
  

Piri-Piri Turkey

  • 1 whole turkey about 7 kg, fresh or thawed

Piri-Piri Sauce

  • 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

Poutine for Two

  • 4 cups fries
  • 1 cup cheese curds
  • 1 ½ cups leftover piri-piri sauce
  • 1 cup leftover piri-piri turkey shredded

Instructions
 

For piri-piri turkey

  • 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.

For the poutine:

  • Place your crispy, hot fries in a large bowl.
  • Top with cheese curds.
  • Pour reheated piri-piri gravy over cheese curds and fries.
  • Top with turkey and serve immediately

Nutrition

Calories: 842kcalCarbohydrates: 38gProtein: 39gFat: 57gSodium: 1196mg
Keyword Comfort Food, Leftovers
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