This is a very interesting turkey brine recipe, what with the cranberry juice, apple juice and spices. After the skinless, boneless turkey breast sections are brined, the grilling begins.
Turkey, especially the white meat of the breast, is very low in fat, high in protein and a good source of other nutrients. It can be cooked in a variety of ways, and grilling is just one.
This recipe takes a little while to brine, but cooks fairly quickly. There's enough brine here for two entire breast halves.
Combine all ingredients. Stir until salt is completely dissolved. Soak the turkey breasts in the brine for 3 or 4 hours, then remove, rinse quickly and pat dry.
Preheat your grill to medium, about 300 degrees. Cook the turkey breasts over direct heat 3 to 4 minutes per side to create grill marks, turn off the center burners, and continue cooking with indirect heat for 30 to 40 minutes, or until done.
Using a thermometer, check the internal temperature of the breast at the thickest point. When the temp reaches 160 degrees, remove them from the grill and allow to rest for 20 to 30 minutes before serving.