Cut the turkey breast into 4 pieces. Sandwich one of the pieces between two pieces of plastic wrap and pound with a meat mallet until about 1/2 inch thick. Repeat with the other pieces.
Mix the lemon juice, paprika, oregano, salt, pepper, and olive oil in a bowl. Add the turkey pieces and mix until well-coated. Set aside to marinate for at least 30 minutes.
Meanwhile, wash the potatoes and slice them into French fry batons. Transfer them to a bowl and cover with cold water. Set aside while the turkey marinates.
Get a grill going to medium-high heat.
Add the cold frying oil and the drained potatoes to a deep pot over medium-low heat. Heat until the fries become tender and pliable, about 15 minutes or so. Stir every once in a while so the potatoes don’t stick to the bottom.
Put the turkey on the grill and grill on both sides until the internal temperature reaches 160°F. Pull off and let rest.
Turn the oil to medium-high heat and fry the potatoes until they turn golden. Transfer to paper towels and season with salt or seasoned salt.
Warm up the piri piri sauce in the microwave or in a pot.
Serve the turkey pieces over the french fries, slathered in piri piri sauce. Enjoy!
