Par Smoke and Finish Next day Whole Turkey

BigD,
Please refer to your thread in the CS Open Forum. It's best to keep the discussion all in one place especially for people who search this topic in the future. Just a thought, did you use the FIND to search your question? It probably has already been covered. For poultry in particular, ALWAYS be conservative/cautious. Nobody wants Turkey Sushi even if it doesn't make them sick. You may not get the heat into the bones with your method. Let us know how it turns out.

Sounds to me that you are looking for a layer of smoke. If so, place the cold turkey in the smoker and smoke for 1 hour then cool rapidly. Sunday treat it as a uncooked turkey.
This is not the preferred method though. Better if you could finish it in your smoker then FTC to your destination.
Enjoy and Happy Easter.

Tom

Boy! I sure wouldn't take a chance with bouncing the temperature of a turkey back and forth unnecessarily. It doesn't take long to just smoke it to 165º first time around.
I would just put it in the smoker very early Sunday morning and finish it in one shot.
Happy Easter!