I have a question. I am bringing a whole smoked turkey to my relatives house on Easter. Is it safe/OK to smoke the whole turkey for 3 or 4 hours on Saturday ( the day before) which won't finish it at 165? I would then put it in the fridge until the next day where I would place it in my oven and bring it to the finishing temperature of 165 in the breast. Then foil, towel wrap and into a cooler for trip.