Grilled Turkey with Roast Potatoes


  • In a large bowl whisk the buttermilk with the lemon slices, garlic, half of the rosemary and some salt and pepper.
  • Add the turkey breast to the bowl, turn to coat evenly with the marinade, and cover with plastic wrap.
  • Refrigerate the turkey for 12 to 18 hours, turning occasionally.
  • 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.
  • Preheat BBQ to medium heat.
  • In a medium bowl whisk 2 tablespoons of oil, some more garlic, the rest of the rosemary, salt and pepper, then add the potatoes.
  • About 10 minutes before the turkey is done, preheat a roasting on the BBQ.
  • Remove the turkey from the grill and let rest for 15 to 20 minutes
  • 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.