FTC TURKEY BREAST?

[JF7FSU]

Hi all, I am in the middle of a 9# on the bone turkey breast smoke.   It looks like it will be done about 4 hours early for dinner.  What is the recommendation for the 4 hours waiting?  Foil and leave in oven or refrigerate and warm up later?  Or another solution?

FYI, I brined the bird, rubbed the bird and wrapped it in bacon. Thanks!

[Quarlow]

FTC. Which means foil,towel, cooler. These guys on here swear by it. You wrap it in foil then wrap it in a towel and then put it in a cooler that you warmed up with hot water. the smaller the cooler the better. It will stay warm for hot for hours.

[FLBentRider]

FTC does a couple of things.

It keeps it warm until time to serve.

It allows the meat to "rest" or coast down in temp.

Beef and pork benefit from FTC

Poultry only really as a staging method beyond 15 to 30 minutes rest.