That all depends on how the turkey was cooked. The way your finished the turkey at high heat, the exterior of the meat is much higher than the interior. If you completely finished it in the smoker at 225?F, the exterior would be be as hot. So if you wrap it tightly in foil, and place it in the cooler, much more of the surface heat is going to conduct towards the center. The way you finished the turkey, it's possible that it may rise 10 degrees or more.
I usually cook my turkeys a day or two ahead of time; but here are a couple of thoughts. If you are planning to smoke and cook the same day and you find the turkey is cooking much faster then you expected, once the internal temperature hits 140?F, lower the cabinet temperature to 200?F. Take it out much later and then transfer to the oven. Or FTC at 150?F, to hold for an hour or two, then transfer to a hot oven to crisp the skin and finish cooking.
Once your turkey is fully thawed, it is easy to halve them with a simple sharp boning knife or chef's knife. Just google "How to butterfly a turkey". Once it is butterflied you just lay it flat and finish cutting it in half.