re: Transporting turkey breasts

Preheat a hard side cooler by pouring hot water (120°F or hotter) to 1/3 the volumetric capacity at least one hour before your departure.

Pull the turkey breast when the thickest part measures 155°F internally for 60 seconds.

Wrap in foil with 4oz butter and then in plastic wrap to prevent leakage. You can also place them in plastic bags if you like. I do so I have something to hold the foil and plastic once I unwrap. (don't waste the liquid that accumulates in the foil. Pour it over the meat, after carving).

Upon departure, dump the cooler, drop a towel or two in the bottom, add the turkey breasts, cover with a towel or two and close the lid. Do not open until you've reached your destination.

Notes: I dry brine my boneless-skinless turkey with a 1% salt rub, 48 hours before cooking. I employed the method above this past Thanksgiving and was able to maintain moisture and temperature. After 3 hours, the turkey measured 148°F once it was unwrapped for carving.

Not sure if I would push 6 hours with it though.