I'm moving away from my traditional deep fried turkeys this year and need to get some ideas on what's the best way to hold a smoked turkey. I am going to plan it as close as I can to pulling it at serving time, but if I am an hour or so early, what should I do? With Pork and Beef, I always wrap in foil/butcher paper and then a couple of towels and into the cooler. Not sure if this method would work here. Any help is appreciated.