Grilled Brined Turkey Breasts

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The day before you plan to cook the turkey, rinse turkey breasts under cold water, then drain and blot dry with paper towels. Arrange on a baking dish. To make the brine, place the salt, brown sugar, peppercorns, chile pepper and bay leaves in a large nonreactive stock pot and add hot water. Whisk until salt and brown sugar are dissolved. Stir in the cold water and let cool to room temperature. Place the breasts in the pot and stir in lemon, onion and garlic. Cover the pot and let stand in the refrigerator overnight or at least 8 hours. Turn the breasts over once or twice.

To cook the turkey, pre-heat your gas grill to high. When ready to cook, oil the grate on your grill. Arrange the turkey breasts on the hot grate, all facing the same direction, at a 45 degree angle to the bars of the grate. Grill the breasts until cooked, 8 to 10 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch pattern of grill marks. To test for doneness, poke a breast i the thickest part with your finger. It should feel firm to the touch.

Note: Based on "Grilled Brined Chicken Breasts" recipes from Steven Raichlen's book "How to Grill."

12" Wire Whisk, Stainless Steel

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