Grilled Turkey with Roast Potatoes

Grilled Turkey with Roast Potatoes

  • PREP TIME: 20 hours
  • COOK TIME: 1 hour
  • Serves: 6

Grilled Turkey with Roast Potatoes

  • PREP TIME: 20 hours
  • COOK TIME: 1 hour
  • Serves: 6

PAIR WITH

Availability varies by market

Rickard's Red IPA

or other CRISP & HOPPY beers

Rickard’s IPA’s notes of toasted nuts and brittle toffee are wonderful with the charred flavour given from the grilled turkey breast.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 L buttermilk
  • 1 lemon, thinly sliced
  • 6 cloves of garlic, finely chopped
  • 4 sprigs fresh rosemary
  • Kosher salt and freshly cracked black pepper
  • 1 x 2.5-3kg whole bone-in turkey breast
  • ¼ cup (65ml) Extra-virgin olive oil
  • 1 kg red new potatoes, cut into 1 cm slices

Directions

  • 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 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.
  • Cut the turkey into slices and serve with the roast potatoes.

Rickard's Red IPA
Availability varies by market
  • STYLE:IPA
  • ABV:5.7%
  • TASTE:A harmony of bitter and sweet in a deep ruby hue that can only be Rickard’s.

PAIR WITH

Rickard's Red IPA

or other CRISP & HOPPY beers

Rickard’s IPA’s notes of toasted nuts and brittle toffee are wonderful with the charred flavour given from the grilled turkey breast.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 1 L buttermilk
  • 1 lemon, thinly sliced
  • 6 cloves of garlic, finely chopped
  • 4 sprigs fresh rosemary
  • Kosher salt and freshly cracked black pepper
  • 1 x 2.5-3kg whole bone-in turkey breast
  • ¼ cup (65ml) Extra-virgin olive oil
  • 1 kg red new potatoes, cut into 1 cm slices

Directions

  • 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 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.
  • Cut the turkey into slices and serve with the roast potatoes.