Pogo's Peri Peri Turkey - Traditional Roast or Spatchcock (Butterfly)
- Liva Siu
- Nov 18, 2025
- 4 min read
Thanksgiving Turkey With a Southern-African Twist
How to Brine, Prep & Roast a Perfect Turkey Using Pogo’s Peri-Peri Sauce and Chicken ’n Chips Spice
Ready to take your Thanksgiving turkey from traditional to unforgettable? This recipe blends the warmth of classic holiday cooking with the bold, citrusy, slightly fiery flavors of Pogo’s Peri-Peri Sauce and the perfectly balanced savory punch of Chicken ’n Chips All-Purpose Spice.
From brining to spatchcocking to basting, this guide helps you create the juiciest, crispiest, most flavor-packed turkey your table has ever seen.
Let’s begin.
Ingredients You’ll Need
For the Brine
1 gallon water
½–1 cup kosher salt
½ cup brown sugar (optional but recommended)
2 tbsp Chicken ’n Chips All Purpose Spice
1 tbsp peppercorns
2 bay leaves
4–6 garlic cloves, smashed
1 onion, quartered
Zest of 1 lemon or orange
Ice or cold water for cooling the brine
For the Turkey
1 whole turkey (12–16 lbs), thawed
1 cup Pogo’s Peri-Peri Sauce (choose Lemon & Herb, Mild, Hot, or Moto)
3–4 tbsp Chicken ’n Chips All-Purpose Spice
½ cup melted butter or olive oil
1 tbsp garlic paste
1 tbsp onion powder
1 lemon, sliced
1 onion, quartered
Fresh herbs: rosemary, thyme, parsley
Step 1: Brine the Turkey (Optional but HIGHLY Recommended)
Brining adds deep flavor while ensuring your turkey stays moist and tender—even in the breast.
How to Make the Brine
In a large pot, bring 1 gallon of water to a boil.
Stir in salt, brown sugar, Chicken ’n Chips spice, peppercorns, garlic, onion, bay leaves, and citrus zest.
Remove from heat and add ice to cool completely.
Once the brine is cold, submerge your thawed turkey in it.
Cover and refrigerate 12–24 hours.
After Brining
Rinse the turkey gently under cold water.
Pat completely dry inside and out.
Let it air-dry in the fridge for 1–4 hours if possible—this helps with crispy skin.
Step 2: Choose Your Method — Traditional Roast or Spatchcock
You can roast your turkey whole or take it next-level:
Spatchcock (Butterfly) Method
This is the secret to:
Faster cooking
Even heat distribution
SUPER crispy skin
How to Spatchcock
Place turkey breast-side down.
Use strong kitchen shears to cut along each side of the backbone; remove it.
Flip the turkey over and press firmly on the breastbone to flatten it.
Tuck the wings under.
If you want a Thanksgiving turkey that roasts in half the time and gets beautifully crispy, this is the way.
If you prefer the classic presentation, roasting whole still works perfectly.
Step 3: Make the Peri-Peri Marinade
In a medium bowl, mix:
1 cup Pogo’s Peri-Peri sauce
½ cup melted butter or olive oil
1 tbsp garlic paste
1 tbsp onion powder
Stir until smooth.This is your marinade, baste, and finishing glaze.
Step 4: Season the Turkey
Rub inside the cavity (skip if spatchcocked) with 1–2 tbsp Chicken ’n Chips for internal flavor.
Stuff aromatics: lemon slices, onion, and herbs into the cavity (or layer them under spatchcocked turkey).
Separate skin on the breast and massage peri-peri marinade + extra Chicken ’n Chips directly underneath.
Coat the outside generously with marinade, then sprinkle additional Chicken ’n Chips spice all over.
Let marinate 4 hours minimum, ideally overnight.
Step 5: Roast Your Turkey
For a Whole Turkey
Preheat oven to 325°F.
Place turkey on a rack in a roasting pan.
Roast until internal temp reaches 165°F in the thickest part of breast & thigh.
Baste with peri-peri marinade + pan drippings every 45–60 minutes.
Tent with foil if skin browns too fast.
Cook time guide:
12 lbs → ~3 hours
14 lbs → ~3.5 hours
16 lbs → ~4 hours
For a Spatchcocked Turkey
Preheat oven to 425°F for maximum crisp.
Lay turkey flat on a sheet pan with a rack.
Roast 45–60 minutes, then reduce heat to 375°F until internal temp reaches 165°F.
Baste halfway through.
No need to tent—spatchcocked turkeys brown beautifully.
Cook time:
Most spatchcocked turkeys finish in 1.25–1.75 hours.
Step 6: Caramelized Peri-Peri Glaze (Final 20 Mins)
Brush your turkey with:
Warm peri-peri sauce
A splash of butter
A pinch of Chicken ’n Chips spice
Let it cook uncovered for the final 15–20 minutes for glossy, sticky, flavor-rich skin.
Step 7: Rest, Carve & Serve
Let the turkey rest 20–30 minutes before slicing.This traps the juices and keeps each piece tender.
Serve with extra warmed Pogo’s Peri-Peri sauce on the side for dipping or drizzling.
Why This Turkey Will Change Your Thanksgiving
The brine locks in juiciness.
The peri-peri marinade gives bold, citrusy, herby depth.
The Chicken ’n Chips spice adds that savory, addictive warmth.
Spatchcocking, if you choose it, gives unreal crispiness and faster cooking.
It turns a traditional holiday centerpiece into something vibrant, modern, and deeply comforting.
Perfect Side Dishes for This Turkey
Garlic lemon peri-peri mashed potatoes
Herbed rice & roasted veggies
Creamy spinach or sautéed kale
Honey-butter rolls
Classic stuffing or peri-peri cornbread
A fresh citrus-herb salad
Share Your Turkey!
If you make this recipe with Pogo’s sauces, tag us on Instagram — we love seeing your kitchen magic. Black Friday sales are starting early! Pre-order your Pogo's Gift box for the holidays!
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