Best way to cook a 5lb boneless turkey breast?

[Jeepin79]

Can anyone share the best way to cook a boneless turkey breast?  Its 5lbs thats thawed and ready to cook tomorrow.  The tools I have available to potentially use are a SNS, Vortex, and charcoal baskets.   Can anyone share the basics like method to cook, best technique, temps to cook, done temp, etc.  Any help or guidance would be appreciated.  Thanks in advance.

PS - Wife wants to put it in the crock pot, I dont want that to happen.

[TheDude]

165° is done. I would probably use one basket on either side, and shoot for 350°-400°. Inject it with Creole butter.

If you have a rotisserie, I'd definitely go that route.

[MikeRocksTheRed]

Baskets on each side.  Cook around 350. 325 if you aren't worried about crispy skin.  That's probably half to 2/3rds of a chimney.  Start with half and check your temps then add more if you need to.  2-3 wood chunks should be enough.  Won't take long, maybe an hour and a half if that.  I'd say cook to 162ish.  It will go up the last few degrees once you take it off.  165 if you don't like the idea of pulling it before the officially recognized done temp for white meat.

Put a pan of hot water between your baskets to keep some moisture.


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[Jeepin79]

Are these cook temps at the grate I assume, not the lid thermometer?

[TheDude]

Never trust a lid therm.

[MikeRocksTheRed]

Grate temp. 


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[Jeepin79]

Any suggestion as to how to configure the lid and bowl vents?  It should be in the 30's tomorrow when I cook it.

[TheDude]

Lid vent wide open. Bowl vent will tell you what it wants. It doesn't have to be perfect.

[kemmons]

Just like they said, inject with creole butter and shoot for 165 internal


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[MikeRocksTheRed]

Any suggestion as to how to configure the lid and bowl vents?  It should be in the 30's tomorrow when I cook it.

I'd probably leave it between the baskets and not rotate but that's just how I roll.  If you truly want to cook it evenly switch the vent to the opposite side (still between the baskets) halfway if you can guesstimate when you are at the halfway point.


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[HoosierKettle]

I use what I call the half ring of fire method for all poultry. All vents wide open and no need to check grill temps. Only way to screw up is over cook. Easy peasy.





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[Travis]

Never trust a lid therm.

This


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[MikeRocksTheRed]

@HoosierKettle -  Did you work for a movie prop company in the late 80's by chance?



Totally busting your balls.  Your turkey looks perfect!

[HoosierKettle]

@HoosierKettle -  Did you work for a movie prop company in the late 80's by chance?



Totally busting your balls.  Your turkey looks perfect!

That was the one and only turkey I've done. I've done a couple breasts as well. It was good I need to do another one soon.


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[HoosierKettle]

I cooked breast side down the first hour and was a good thing or my turkey might have turned out like vacation


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