Need suggestions on partially smoking a turkey the day before it is eaten

Jimyers said:

 
I have a fairly small smoker which does not have room for both a turkey and ham at the same time.  I have never done this before, but I would like to smoke a turkey and a ham the day before Thanksgiving and warm them up to serving temperature for Thanksgiving day lunch.

I am assuming I need to cook both pieces of meat to their finish smoking temperature, let them rest then store them in the refrigerator.  On Thanksgiving day, remove them from the refrigerator, place them in the oven and bring them up to serving temperature.

What temperature should I smoke the turkey and ham to (the day before eating them)? Turkey to 165 in the breast and ham to 145

Should I wrap the smoked meat before placing them in the refrigerator? Yes. You don't want the meat to dry out in the fridge.

What is the best way to warm the turkey and ham up to serving temperature on Thanksgiving day? Your best bet will be to place them each in their own foil tray then wrap with foil. The ham will really benefit from a glaze and if you can catch the turkey drippings you can baste it with them

Any suggestions on how to keep the meat juicy and not dried out? See previous answer 

Any suggestions on how to keep the turkey skin from turning to rubber? Are you hot smoking to get crisp skin in the first place? 

Thanks for any suggestions!!

Jim

Click to expand...