Mar 7, 2014

Buttermilk-Marinated Turkey Breast with Garlic New Potatoes and Brussels SproutsRecipe by Jamie Purviance

Rating: 5 stars

5 Reviews

Serves: 6 // Prep time: 30 minutes | Marinating time: 12 to 18 hours | Grilling time: about 1½ hours | Special equipment: large disposable foil pan, instant-read thermometer, perforated grill pan

Grocery List

Fresh Produce

  • 2 lb brussels sprouts
  • 6 garlic cloves
  • 1 lemons
  • 2.5 lb new potatoes, each about 1½" in dia
  • 2 rosemary sprigs

Meat / Poultry / Seafood

  • 1 whole turkey breasts, each 5 to 6 lb

Oil and Spices

  • .5 cups extra-virgin olive oil
  • 2.5 tsp freshly ground black pepper
  • 1 tsp granulated garlic
  • 2.5 tbsp kosher salt


  • 1 qt buttermilk

Special Equipment

  • instant-read thermometer
  • 1 large disposable foil pans
  • perforated grill pan



  • 1 quart buttermilk
  • 1 lemon, thinly sliced
  • 6 large garlic cloves, finely chopped
  • 2 sprigs fresh rosemary

  • Kosher salt
  • Freshly ground black pepper
  • 1 whole bone-in turkey breast, 5 to 6 pounds
  • Extra-virgin olive oil
  • 1 teaspoon granulated garlic
  • 2½ pounds red new potatoes, cut into ½-inch slices
  • 2 pounds brussels sprouts, each trimmed at the root and cut lengthwise in half


  1. In a large bowl whisk the marinade ingredients, including 2 tablespoons salt and 2 teaspoons pepper. Add the turkey breast to the bowl, turn to coat evenly with the marinade, and cover with plastic wrap. Alternatively, place the turkey breast in a jumbo resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a large bowl. Refrigerate the turkey for 12 to 18 hours, turning occasionally.

  2. Remove the turkey from the bowl or bag and pat dry with paper towels. Discard the marinade. Brush the turkey with oil, and allow to stand at room temperature for 1 hour before grilling.

  3. Place a large disposable foil pan directly on the Flavorizer® bars and underneath the cooking grate to catch the drippings (you may have to flatten the foil pan a bit, and that's okay). Note that the disposable foil pan should sit over unlit burners. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  4. Brush the cooking grates clean. Grill the turkey breast, skin side up, positioned over the foil pan, over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 160° to 165°F in the thickest part of the breast (not touching the bone), 1 to 1¼ hours. Meanwhile, prepare the potatoes and brussels sprouts.

  5. In a medium bowl whisk 2 tablespoons oil, the granulated garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add the potatoes and turn to coat evenly. In another medium bowl whisk 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the brussels sprouts and turn to coat evenly.

  6. About 10 minutes before the turkey is done, preheat a perforated grill pan over direct heat.

  7. Remove the turkey from the grill and let rest for 15 to 20 minutes (the internal temperature will rise 5 to 10 degrees during this time). While the turkey rests, grill the potatoes on the grill pan over direct medium heat, with the lid closed, until tender and browned, about 15 minutes, turning often. Transfer the potatoes from the grill pan to a serving bowl and cover to keep warm. Grill the brussels sprouts on the grill pan over direct medium heat, with the lid closed, until crisp-tender, about 8 minutes, turning occasionally. Transfer the Brussels sprouts to a serving bowl. Cut the turkey into slices and serve warm with potatoes and brussels sprouts.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Mar 10, 2014

Scott M

Wonderfully moist

Grilled this last evening and it was delicious. I marinated for 24 hours rather than the suggested 12. Recipe says to dry and just brush oil onto the breast before cooking, but I cracked fresh black pepper and sprinkled some paprika all over for some added flavor and color. My breast was 7+ pounds, so a little bigger, and I cooked it for almost 1 3/4 hours. It was the most moist white meat turkey I've ever had. On the vegetables, I parboiled both the potatoes and the sprouts for a few minutes, then let them cool before proceeding with the recommended seasoning. Based on the time they recommend here for cooking, I'm not sure either would have been fully cooked without the parboiling. I used a cast iron skillet instead of a grill basket.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Sep 1, 2014

Carol R

Everyone Wants this recipe

It's easy to make and the results are fantastic. I invited family over from 5 households and everyone wanted the recipe. The turkey is moist and flavorful. I could not find a 5-6 pound turkey breast so extended the cooking time and used a thermometer. An 8 pound breast takes about 2 hours. I marinated mine in a sealed plastic bag for 24 hours. The flavor was incredible.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Sep 19, 2014

Jeff G

Best Turkey

I made this last weekend on the grill. This was the most moist turkey I think I have ever had. I thought it was going to be more difficult than it was. The Brussels sprouts were even eaten in our home . Normally nobody would touch them. I think the key is to not over cook the sprouts as they have a tendency to get bitter. Saved the drippings for gravy. Mixed it with a little flour and butter and milk to thicken. I wish they would have added a gravy and stuffing recipe with it. I will definitely make this again.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Oct 2, 2014

Lee B

Over the top!

this turkey was the best ever. We have grilled our Thanksgiving Turkeys on the grill for 30 years and this recipe was over the top!
I was a bit skeptical with lemon and buttermilk but it worked. The turkey was bronze color when we took it off and the aroma was heavenly.
We let it sit for 1/2 hour before carving.
The turkey was moist and delicious.
Thanksgiving is 7 weeks away and buttermilk is at the top of my list.
Do your self a favor and try this recipe - 5 star all the way and over the top!!!!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Nov 21, 2014

Deidre E

Only ok

Well, it was one of the better turkeys we've had, but still pretty dry in my opinion even though we took it out just when it hit 160 degrees. Flavour was ok but nothing special.

Type of Griller


Would you recommend this recipe? NO

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Buttermilk-Marinated Turkey Breast with Garlic New Potatoes and Brussels Sprouts