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[quote=Anonymous][quote] I don't get the hot/cold thing and how it would be a bacteria fest. If we just put it into the fridge once it's cooled off a little, why wouldn't that be like putting any other meat in the fridge? [/quote]

It's huge, it's enclosed, and you're giving it very little surface area to cool.  A whole, hot, smoked turkey will take a long, long time to cool down.  During that time, it will spend a long time, too long, in the temperature zone where bacteria may flourish.

If you put it in the fridge after just a little while, it's still going to be warm when it goes in, maybe even hot on the inside.  (I know this sounds like it belongs in a different section.)  That's how to grow bacteria in your fridge.
If you leave it out longer, to wait for the inside to cool, the outside (with all that surface area exposed to the air) will have cooled faster, and will be spending time in the bacteria-friendly, unfavorable temperature zone.

You just can't cool an entire turkey fast enough without slicing it up.  If DH is bound and determined, do it the way PP^^ just suggested.  It'll be passable.  But it won't be anything like fresh and served hot.  [/quote]

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