Turkey in the smoker! Uhm, what if it's done early?

[v8maro]

So every year I smoke a turkey, details below on this year's smoke. But I put it in super early this year because every other year I'm late as all heck and I get evil eyes until it's done.

This year it'll be done early. Was going to pull it at 160. I want to crisp the skin in the oven, was going to pop it in there for like 10m @ 475*.

What's the best process for this?

Pull
Foil over top, rest 10m
Wrap
Cooler
Crisp in oven
Serve

Or

Pull
Crisp in oven
Let sit for 15-20m
Wrap
Serve

?

Cook details-
14lb bird
Did not brine this year (pre brined)
Injected with jalapeño and butter
Rubbed with dizzy dust and butter
Smoking vertical, not spatchcocked
Mes30 with mailbox mod
Cooking at 225* until IT hits 160-162

Pics added

 

[SecondHandSmoker]

Go with the second option.

 

[v8maro]

Go with the second option.

Thanks a bunch! Question - whats the best way to wrap it? I've always been late and haven't wrapped one previously.

 

[SecondHandSmoker]

Thanks a bunch! Question - whats the best way to wrap it? I've always been late and haven't wrapped one previously.

Just make a tent out of two sheets of foil.
There is no need to wrap it up tight like a pork butt when holding in a cooler for a couple of hours.
You just want the temp to drop so when you go to carve it, you get nice clean slices instead of shreds. About 20 to 30 minutes is good.

 

[v8maro]

Just make a tent out of two sheets of foil.
There is no need to wrap it up tight like a pork butt when holding in a cooler for a couple of hours.
You just want the temp to drop so when you go to carve it, you get nice clean slices instead of shreds. About 20 to 30 minutes is good.

Cool. What if I have to cooler it longer than that?

 

[SecondHandSmoker]

Cool. What if I have to cooler it longer than that?

It will be okay.
Make sure it stays at 140 degrees.
Just don't expect the skin to stay very crispy.