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)?
Should I wrap the smoked meat before placing them in the refrigerator?
What is the best way to warm the turkey and ham up to serving temperature on Thanksgiving day?
Any suggestions on how to keep the meat juicy and not dried out?
Any suggestions on how to keep the turkey skin from turning to rubber?
Thanks for any suggestions!!