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Grilled Turkey with Roast Potatoes

Serves  6  Prep Time 20 hours | Cook time 1 hour


1 L Buttermilk
1 Lemon, thinly sliced
6 Cloves of garlic, finely chopped
4 Sprigs fresh rosemary
2.5-3 Kg Whole bone-in turkey breast
¼ cup Extra-virgin olive oil
1 Kg Red new potatoes, cut into 1 cm slices
Kosher salt and freshly cracked black pepper


  1. In a large bowl whisk the buttermilk with the lemon slices, garlic, half of the rosemary and some salt and pepper.
  2. Add the turkey breast to the bowl, turn to coat evenly with the marinade, and cover with plastic wrap.
  3. Refrigerate the turkey for 12 to 18 hours, turning occasionally.
  4. Remove the turkey from the bowl and pat dry with paper towels. Discard the marinade. Brush the turkey with some olive oil, and leave at room temperature for 1 hour before grilling.
  5. Preheat BBQ to medium heat.
  6. In a medium bowl whisk 2 tablespoons of oil, some more garlic, the rest of the rosemary, salt and pepper, then add the potatoes.
  7. About 10 minutes before the turkey is done, preheat a roasting on the BBQ.
  8. Remove the turkey from the grill and let rest for 15 to 20 minutes
  9. While the turkey rests, roast the potatoes on the preheated pan with the lid closed until tender and browned, about 15 minutes, stirring often.

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Suggested Pairings: Depending on what you like, a smooth beer style like a pilsner or a bold style IPA would be a great match for this dish.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.


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